La Romanée

Feathered game

Roast young partridge

Young Partridge : under 8 months old.

Prefer a pairing with a wine of at least 20 years old.

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Beef

Roasted beef tenderloin with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Beef

Roasted beef with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

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Furred game

Roasted doe fillet

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Poultry

Roasted duck with peaches

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Poultry

Roasted duck with turnips

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Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.

Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

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Furred game

Roasted haunch of venison

Haunch : leg.

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Sheep and Goats

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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Feathered game

Roasted mallard with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

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Feathered game

Roasted pheasant

Prefer a pairing with a wine of at least 20 years old.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Furred game

Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

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

Refining : at least 4 weeks.

Avoid red wine as the cheese ages.

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Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Poultry

Souvarov-style fattened chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Poultry

Stuffed guinea fowl with chanterelle

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Food and wine pairing

La Romanée

This drink pairs well with 78 dishes:

Roast young partridge

Roasted beef tenderloin with black truffle sauce

Roasted beef tenderloin with red wine emulsion

Roasted beef with black truffle sauce

Roasted doe fillet

Roasted duck with peaches

Roasted duck with turnips

Roasted duckling with Rouen sauce

Roasted haunch of venison

Roasted leg of lamb

Roasted mallard with black truffle juice

Roasted pheasant

Roasted rib steak with fleur de sel

Roasted venison

Roasted venison with black truffle

Roasted venison with huntsman sauce

Roasted venison with lingonberries

Roasted venison with sauce

Sautéed duck foie gras escalope with porcini mushrooms

Sautéed Maintenon style lamb chops

Sorbais

Souvarov-style chicken

Souvarov-style fattened chicken

Stuffed guinea fowl with chanterelle