Morey-Saint-Denis rouge

Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.

Served with boiled potatoes or pasta.

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Beef

Beef bourguignon with fresh pasta

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Beef

Beef bourguignon with steamed potatoes

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Beef

Beef tenderloin with bone marrow

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Cheeses

Bergues

France. Hauts-de-France. Nord. Pas-de-Calais.

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

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Poultry

Braised duck with turnips

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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Poultry

Braised duckling with turnips

Duckling : young duck.

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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Offal and tripe

Braised veal sweetbreads

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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Cured Meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

Prefer a regional pairing.

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Cured Meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

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Poultry

Chicken with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Poultry

Coq au vin

Wine stewed chicken.

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Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

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Poultry

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck bigarade

Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.

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Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Duck dodine

Kind of meatloaf.

Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.

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Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

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Poultry

Duckling with turnips

Duckling : young duck.

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Poultry

Goose with chestnut

Roast goose with chestnut filling.

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Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Food and wine pairing