La Romanée

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

La Romanée

This drink pairs well with 78 dishes:

Jugged hare a la royale

Lamb with spring vegetables and Soubise sauce

Langres

Leg of lamb en croûte

Mallard salmis

Marinated venison

Meurette sauce

Mushroom and black truffle omelette

Oeufs en meurette

Perigueux sauce

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 partridge with black truffle

Roast rib steak

Roast trushes with juniper berries

Roast woodcock with truffle and thyme potatoes