Griotte-Chambertin

Feathered game

Roast young partridge

Young Partridge : under 8 months old.

Prefer a pairing with a developed wine.

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Beef

Roasted beef tenderloin

Prefer a pairing with a wine aged 5 to 8 years old.

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Furred game

Roasted doe fillet

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Furred game

Roasted doe fillet with huntsman sauce

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

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Poultry

Roasted duck with pears

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Poultry

Roasted duckling with cherries

Duckling : young duck.

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Poultry

Roasted goose

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Furred game

Roasted haunch of venison

Haunch : leg.

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Furred game

Roasted haunch of wild boar

Haunch : leg.

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Feathered game

Roasted pheasant

Prefer a pairing with a developed wine.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Veal

Roasted veal grenadine

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Veal

Roasted veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Furred game

Roasted venison

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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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Furred game

Roasted venison with sauce poivrade

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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Rabbit

Roasted wild rabbit

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Feathered game

Roasted woodcock with Armagnac

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Feathered game

Roasted woodcock with black truffle

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Beef

Rump steak with oyster mushroom

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Furred game

Saddle of hare

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Hot Starters

Sautéed duck foie gras escalope with porcini mushrooms

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Mushrooms, Vegetables, Pasta and Rice

Sauteed morel mushrooms

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Food and wine pairing