Montagne Saint-Émilion

Beef

Bordeaux style entrecote with porcini mushrooms

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Pairing with a dominant Cabernet-sauvignon grape.

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Offal and tripe

Bordeaux style lamb kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

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Seafish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.

Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Prefer a pairing with a wine of at least 4 years old.

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Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Beef

Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Appetizers and Amuse-bouches

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

Prefer a pairing with a young, fruity wine.

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Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

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

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.

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

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Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.

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

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Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

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Main courses

Cassoulet

Prefer a pairing with a wine of at least 4 years old.

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Main courses

Cassoulet with duck confit

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Eggs

Cep omelette

Pairing with a dominant Merlot grape.

Prefer a pairing with a wine over 5 years old.

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Cheeses

Chambarand

France. Auvergne-Rhône-Alpes. Isère.

Soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 months.

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Cheeses

Checy

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

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Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Main courses

Chicken curry

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Main courses

Chicken raviole and consommé with black truffle

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Prefer a pairing with a developed wine.

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Poultry

Chicken supreme with black truffle

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

Prefer a pairing with a developed wine.

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Poultry

Chicken with black truffle

Prefer a pairing with a developed wine.

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Cured Meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Cured Meats

Cold cuts

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Food and wine pairing