Lussac Saint-Émilion

Poultry

Roasted duck with black truffle sauce

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

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

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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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Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Poultry

Roasted squab with black truffle

Prefer a pairing with a wine over 5 years old.

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Poultry

Roasted squab with black truffle juice

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

Prefer a pairing with a wine over 5 years old.

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Cheeses

Rupert reserve

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 12 months.

Prefer a pairing with a young, fruity wine.

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Pork

Saint-Hubert suckling pig

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

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Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

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

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Offal and tripe

Spit-roasted knuckle of lamb

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

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Poultry

Spit-roasted squab with black truffle juice

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

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

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Poultry

Squab with black truffle

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

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Poultry

Squab with black truffle juice

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

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

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Poultry

Squab with duck foie gras and black truffle sauce

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

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

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Beef

Steak tartare

Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.

Pairing with a dominant Merlot grape.

Prefer a pairing with an unoaked wine.

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Poultry

Stuffed capon with black truffle

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

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Poultry

Stuffed goose neck

Prefer a pairing based on the stuffing.

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Poultry

Stuffed pigeon with black truffle

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

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Poultry

Stuffed pigeon with duck foie gras and black truffle

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

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Poultry

Supreme of fattened chicken stuffed with black truffle and pommes mousseline

Poultry supreme : all the white meat from the breast and wings of poultry.

Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.

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

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Appetizers and Amuse-bouches

Tastou

France. Occitania. Lot.

Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.

Prefer a pairing with a wine over 5 years old.

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Cheeses

Tomme de montagne

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.

Pressed and uncooked cheese made from cow's milk.

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

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Beef

Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.

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

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Food and wine pairing