Grignan les Adhémar rouge

Beef

Grilled beef tournedos 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

Grilled beef 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

Grilled beef 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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Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pommes paillasson : pancake of grated and fried potatoes.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Poultry

Grilled duck breast

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

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Beef

Grilled rib steak and grenailles potatoes

Rib steak : rib of beef with bone attached.

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

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Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Grilled rib steak with spring vegetables

Rib steak : rib of beef with bone attached.

Spring vegetables : vegetables harvested before reaching full maturity.

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Furred game

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Herb roasted leg of lamb

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

One thigh is called Chump.

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Furred game

Jugged hare

Prefer a pairing with a wine under 4 years old.

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Furred game

Jugged hare a la royale

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

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Prefer a pairing with a wine under 4 years old.

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Sheep and Goats

Traditional dish.

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Main courses

Lamb tajine

Tajine : stew of vegetables, fish or meat.

Prefer a pairing with a young wine.

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Sheep and Goats

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Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

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Pizza, Quiche, Tart, Pie

Mediterranean pizza

Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.

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Cold starters

Mushrooms provencal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Food and wine pairing