Côte de Nuits Villages rouge

Cold starters

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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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 5 to 10 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 daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef tenderloin en croûte

Prefer a pairing with a wine aged 5 to 10 years old.

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Beef

Beef tournedos with duck foie gras and porcini

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

Prefer a pairing with a wine aged 5 to 10 years old.

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Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.

Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.

Ripening : 2 weeks to 2 months.

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Offal and tripe

Braised veal sweetbreads

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.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 5 to 10 years old.

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Main courses

Carbonade flamande

Beef, horse or pork stew with onions cooked with beer.

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Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Poultry

Chicken with eggplant

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Poultry

Chicken with porcini mushrooms

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Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Duck breast with roasted figs

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 5 to 10 years old.

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Beef

Flemish carbonade

Flemish : braised in beer.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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Food and wine pairing