Lussac Saint-Émilion

Beef

Tournedos Rossini with porcini mushrooms

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.

> view all pairings

Cheeses

Triple Play Extra Innings

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk.

Ripening : 12 months minimum.

> view all pairings

Poultry

Turkey with black truffle

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

> view all pairings

Veal

Veal grenadine with porcini mushrooms

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

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

> view all pairings

Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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

> view all pairings

Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Prefer a pairing with a wine aged 4 to 6 years old.

> view all pairings

Furred game

Venison fillet with huntsman sauce

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

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

> view all pairings

Cured Meats

Wild boar pâté

Served cold or at room temperature.

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

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Wild mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine of at least 5 years old.

> view all pairings

Feathered game

Young partridge with black truffle

Young Partridge : under 8 months old.

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

> view all pairings

Main courses

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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

> view all pairings

Food and wine pairing