Grands Echézeaux

Furred game

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

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Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.

Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

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Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 15 to 18 days.

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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 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

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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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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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Feathered game

Roast trushes with juniper berries

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Feathered game

Roast woodcock with truffle and thyme potatoes

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Food and wine pairing