Côtes de Bordeaux Blaye rouge

Poultry

Roasted duck with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Poultry

Roasted duck with turnips

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

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Sheep and Goats

Roasted lamb chops

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Sheep and Goats

Roasted lamb fillet

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Sheep and Goats

Roasted leg of lamb with flageolets beans

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Sheep and Goats

Roasted leg of lamb with parsley sauce

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Parsley sauce : parsley, lemon juice and olive oil or butter.

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Sheep and Goats

Roasted pistachio-crusted rack of lamb

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Sheep and Goats

Roasted rack of lamb

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Sheep and Goats

Roasted rack of lamb with Pont-Neuf potatoes

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Sheep and Goats

Roasted rack of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Sheep and Goats

Roasted saddle of lamb with mixed spring vegetables

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

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

Spring vegetables : vegetables harvested before reaching full maturity.

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Sheep and Goats

Roasted saddle of lamb with potatoes

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

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Sheep and Goats

Roasted saddle of lamb with spring vegetables

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

Spring vegetables : vegetables harvested before reaching full maturity.

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Sheep and Goats

Roasted shoulder of lamb

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Sheep and Goats

Roasted shoulder of lamb with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Cheeses

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

Prefer a pairing with a wine aged 3 to 5 years old.

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Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

Prefer a pairing with a wine aged 3 to 5 years old.

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Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

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Pork

Sausage with lentils

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Offal and tripe

Sautéed calf's liver

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Hot Starters

Sautéed duck foie gras escalope with porcini mushrooms

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Offal and tripe

Sautéed lamb kidneys

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Offal and tripe

Sautéed offal

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Food and wine pairing