Côtes de Bordeaux Blaye rouge

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

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Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

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

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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.

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Chicken with morels

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Cold confit of goose

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Cured Meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Cured Meats

Cold cuts plate

Assortment of cold meats and charcuterie.

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Poultry

Cold duck confit

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Cold starters

Cold meat platter

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Poultry

Confit duck leg

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Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

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Pork

Currywurst

Germany. Berlin.

Pork sausage cut into small pieces and seasoned with curry ketchup.

Served in a small roll (Brötchen) or with french fries.

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Poultry

Danish roast goose

Roast goose stuffed with onion, apple and prunes.

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Poultry

Duck breast with olives

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Poultry