Lussac Saint-Émilion

Poultry

Chicken with black truffle

Prefer a pairing with a wine over 5 years old.

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Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Sheep and Goats

Confit shoulder of lamb

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Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

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Main courses

Eel matelote

Matelote : red wine reduction with fish stock and mushrooms.

Prefer a pairing with a wine aged 5 to 10 years old.

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Beef

Entrecote with porcini mushrooms

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Fattened chicken with black truffle

Prefer a pairing with a wine aged 5 to 10 years old.

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Main courses

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Prefer a pairing with a wine aged 5 to 10 years old.

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Beef

Flank steak with shallot

Prefer a pairing with a wine aged 3 to 6 years old.

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Beef

Flap steak with shallots

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Geline with black truffle

Geline : chicken from Touraine.

Prefer a pairing with a wine aged 5 to 10 years old.

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Cheeses

Gran Canaria

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with an olive oil washed rind.

Ripening : 2 years.

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Beef

Grilled rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Poultry

Guinea fowl in chartreuse with black truffle

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.

Prefer a pairing with a wine over 5 years old.

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Poultry

Guinea fowl with black truffle

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Guinea fowl with white grapes

Prefer a pairing with a wine aged 2 to 5 years old.

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Beef

Hanger steak with shallots

Prefer a pairing with a wine aged 2 to 5 years old.

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Furred game

Jugged hare

Prefer a pairing with a wine aged 2 to 5 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 aged 2 to 5 years old.

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Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Cheeses

Laguiole

France. Auvergne-Rhône-Alpes. Cantal. Aveyron.

Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.

Ripening : 4 to 24 months.

Prefer a pairing with a wine aged 5 to 10 years old.

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Food and wine pairing