Chorey-lès-Beaune rouge

Cured Meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.

Served hot.

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Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.

Served with boiled potatoes or pasta.

Prefer a pairing with a wine aged 1 to 4 years old.

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Beef

Beef bourguignon with fresh pasta

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Beef

Beef bourguignon with steamed potatoes

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Beef

Beef cooked on a string

On a string : method of cooking meat suspended by a string in the center of a container, without touching the bottom.

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Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Prefer a pairing with a wine aged 1 to 4 years old.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Prefer a pairing with a wine aged 1 to 4 years old.

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Sauces

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Consommés, Broths and Soups

Borscht

Ukraine.

Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

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Pork

Braised ham

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Prefer a pairing with a wine aged 1 to 4 years old.

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

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Poultry

Casseroled guinea fowl

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Prefer a pairing with a wine aged 1 to 4 years old.

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Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Main courses

Sauces

Curry sauce

Curry sauce : velouté curry and cream.

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Veal

Cushion of veal with chanterelle

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Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Food and wine pairing