Côte Rôtie

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

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Garlic cream : sauce made with cream and cooked garlic.

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Beef

Beef braised in red wine

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

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Main courses

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Beef

Beef cheek with black truffle mashed potatoes

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Beef

Beef daube

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

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

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Beef

Beef daube and mashed potato with black truffle

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 daube with green olives

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

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

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Beef

Beef Stroganov

Russia.

Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

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Beef

Beef tenderloin en croûte with duck foie gras and black truffles

Prefer a pairing with a wine of at least 10 years old.

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Beef

Pork

Hot Starters

Black truffle raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

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Mushrooms, Vegetables, Pasta and Rice

Black truffle risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sauces

Black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Main courses

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

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Sheep and Goats

Black truffle stuffed saddle of lamb

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

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Food and wine pairing

Côte Rôtie

This drink pairs well with 354 dishes:

Aspic

Barbecued rib of beef

Baron of lamb with porcini mushrooms

Baron with garlic cream

Beef braised in red wine

Beef cheek and black truffle hachis parmentier

Beef cheek with black truffle mashed potatoes

Beef daube

Beef daube and mashed potato with black truffle

Beef daube with green olives

Beef Stroganov

Beef tenderloin en croûte with duck foie gras and black truffles

Beef tenderloin with black pepper

Beef tenderloin with black truffles

Beef tenderloin with black truffles en croûte

Beef tournedos with duck foie gras and black truffle

Black pudding

Black pudding with apples

Black truffle cooked in ashes

Black truffle raviole

Black truffle risotto

Black truffle sauce

Black truffle stew

Black truffle stuffed saddle of lamb