Côtes de Bourg rouge

Beef

Spicy steak tartare

Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Prefer a pairing with a robust wine.

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Beef

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 robust wine.

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Beef

Steak-frites

Prefer a pairing with a wine with soft tannins.

Prefer a pairing with a wine of at least 5 years old.

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Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine of at least 3 years old.

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Sheep and Goats

Stuffed pig's trotter with mushrooms

Prefer a pairing with a wine of at least 3 years old.

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Beef

Tagliata

Italian cuisine.

Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.

Prefer a pairing with a wine of at least 3 years old.

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Cheeses

Taupinette charentaise

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.

Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.

Ripening : 4 weeks.

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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.

Pairing with a dominant Côt (Malbec) grape.

Prefer a pairing with a wine of at least 4 years old.

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Veal

Veal chop with chanterelles

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Veal

Veal escalope with chanterelles

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Veal

Veal filet mignon with chanterelles

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Veal

Veal fillet with chanterelles

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Prefer a pairing with a wine of at least 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 5 years old.

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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Prefer a pairing with a wine of at least 3 years old.

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Veal

Veal roast

Prefer a pairing with a wine of at least 3 years old.

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Veal

Veal roast with chanterelles

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Main courses

Venison hachis parmentier

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

Prefer a pairing with a wine of at least 3 years old.

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Veal

Wiener schnitzel

Veal coated in breadcrumbs and fried.

Prefer a pairing with a wine of at least 3 years old.

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Rabbit

Wild rabbit stew

Prefer a pairing with a wine of at least 3 years old.

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Feathered game

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Prefer a pairing with a wine of at least 5 years old.

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Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 3 months.

Prefer a pairing with a wine of at least 3 years old.

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Food and wine pairing