Echézeaux

Sheep and Goats

Leg of lamb en croûte

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

One thigh is called Chump.

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Feathered game

Mallard salmis

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

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Furred game

Marinated venison

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Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Eggs

Mushroom and black truffle omelette

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.

Poached eggs with red wine sauce, bacon lardons and onion compote.

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Sauces

Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Feathered game

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Prefer a pairing with a wine aged 5 to 10 years old.

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Feathered game

Pheasant with cabbage

Prefer a pairing with a wine aged 5 to 10 years old.

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Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Poultry

Pigeon with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Poultry

Pigeon with vegetables

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Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

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Poultry

Pressed duck

Prefer a pairing with a wine aged 5 to 10 years old.

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Rabbit

Rabbit with chanterelles

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Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

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Beef

Rib steak with bone marrow

Rib steak : rib of beef with bone attached.

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Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

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Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

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Beef

Roast beef in puff pastry with mushrooms

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Roast duck breast

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Poultry

Roast duck demoiselle

Demoiselle : duck carcass brushed with duck fat, salt and pepper.

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Feathered game

Roast partridge with black truffle

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Beef

Roast rib steak

Rib steak : rib of beef with bone attached.

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Food and wine pairing

Echézeaux

This drink pairs well with 111 dishes:

Leg of lamb en croûte

Mallard salmis

Marinated venison

Meurette sauce

Mushroom and black truffle omelette

Oeufs en meurette

Perigueux sauce

Pheasant in chartreuse of vegetables

Pheasant with cabbage

Pheasant with Perigueux sauce

Pigeon with orange

Pigeon with vegetables

Potato salad with black truffle oil

Pressed duck

Rabbit with chanterelles

Rib steak over vine shoots

Rib steak with bone marrow

Rib steak with coarse salt

Rib steak with coarse salt and bone marrow

Roast beef in puff pastry with mushrooms

Roast duck breast

Roast duck demoiselle

Roast partridge with black truffle

Roast rib steak