Gevrey-Chambertin

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 2 to 6 years old.

> view all pairings

Cheeses

Cabrales

Spain. Asturias.

Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.

Ripening : 3 to 6 months.

Prefer a pairing with a developed wine.

> view all pairings

Poultry

Casseroled guinea fowl

> view all pairings

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

> view all pairings

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

> view all pairings

Poultry

Chicken casserole

Prefer a pairing with a developed wine.

> view all pairings

Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

> view all pairings

Hot Starters

Comté cheese soufflé

Served hot.

> view all pairings

Cheeses

Comté fruité

France. Franche-Comté.

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

Prefer a pairing with a wine aged 3 or 4 years old.

> view all pairings

Poultry

Coq au Chambertin

> view all pairings

Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 2 to 6 years old.

> view all pairings

Cheeses

Crozier blue

Ireland. County Tipperary.

Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.

Ripening : 4 to 11 months.

Prefer a pairing with a developed wine.

> view all pairings

Veal

Cushion of veal with mushrooms

> view all pairings

Furred game

Doe fillet with figs

> view all pairings

Furred game

Doe fillet with lingonberries

> view all pairings

Poultry

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

> view all pairings

Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 2 to 6 years old.

> view all pairings

Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 2 to 6 years old.

> view all pairings

Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

> view all pairings

Poultry

Duck breast with pears

> view all pairings

Poultry

Duck breast with red fruits

> view all pairings

Poultry

Duck dodine

Kind of meatloaf.

Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

> view all pairings

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Prefer a pairing with a wine aged 2 to 6 years old.

> view all pairings

Poultry

Duckling fillet with blackcurrant berries

Duckling : young duck.

> view all pairings

Food and wine pairing