Côte de Nuits Villages rouge

Feathered game

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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

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Furred game

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Roasted wood pigeon with dried fruit

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Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Boulangere potatoes : potatoes baked in the oven with onions in broth.

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

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Cheeses

Saint-André

France. Normandy. Orne.

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

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Cheeses

Saint-Honoré

Canada. Quebec.

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

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.

This allows them to be eaten entirely (including the bones).

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Main courses

Salted pork with lentils

Salt pork : salt-cured pork.

Prefer a pairing with a alcoholic and tannic wine.

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Poultry

Sautéed duck aiguillette

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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Mushrooms, Vegetables, Pasta and Rice

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

Prefer a pairing with a full-bodied red wine.

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Pork

Stuffed pig's trotter

Prefer a pairing based on the stuffing.

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Veal

Stuffed veal brisket

Prefer a pairing based on the stuffing.

Prefer a pairing with a young wine.

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Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Beef

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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

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Cheeses

Trillium

United States. Indiana.

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

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Cured Meats

Trush pâté

Served cold or at room temperature.

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Veal

Veal chop with mushrooms

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

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Veal

Veal Marengo

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

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Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Served hot.

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Food and wine pairing