Côtes de Bordeaux rouge

Sheep and Goats

Roasted leg of lamb and spring garnish

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

One thigh is called Chump.

Spring garnish : carrots, onions, turnips, peas…

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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 potatoes

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 spring vegetables

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

One thigh is called Chump.

Spring vegetables : vegetables harvested before reaching full maturity.

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Furred game

Roasted venison fillet

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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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Sheep and Goats

Sauteed lamb

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Sheep and Goats

Spit-roasted leg of lamb

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

One thigh is called Chump.

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Veal

Stuffed veal brisket

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 1 to 3 years old.

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Veal

Veal Marengo

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

Prefer a pairing with a wine aged 2 to 4 years old.

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Feathered game

Wood pigeon breast with porcini mushrooms

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Food and wine pairing