Côtes du Rhône Villages rouge

Furred game

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Roasted venison with sauce

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Rabbit

Roasted wild rabbit

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Feathered game

Roasted wood pigeon with dried fruit

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Feathered game

Roasted woodcock with wild mushrooms

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Sheep and Goats

Rosemary lamb with ratatouille

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Main courses

Royal couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

Pair according to the hotness of the spices.

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Beef

Rump steak with Colbert sauce

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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Beef

Rump steak with pepper

Prefer a pairing with a wine under 4 years old.

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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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Beef

Rump steak with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Furred game

Saddle of hare with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Sheep and Goats

Saddle of lamb en croûte

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

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Sheep and Goats

Saddle of lamb with garlic cream

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

Garlic cream : sauce made with cream and cooked garlic.

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Sheep and Goats

Saddle of lamb with herbs

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

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Sheep and Goats

Saddle of lamb with pomegranate

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

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Rabbit

Saddle of rabbit with herbes de Provence

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Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Salt-crusted lamb with broad beans

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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Pork

Sausage with lentils

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Poultry

Sautéed duck foie gras with roasted figs

Served hot.

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Sheep and Goats

Food and wine pairing