Moulis

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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

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Beef

Charolais beef pavé with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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

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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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Beef

Chateaubriand with béarnaise sauce

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

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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

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Desserts and Sweet Courses

Chocolate and Griottines twelfth night cake

Griottines : cherries macerated in a kirsch liqueur.

Prefer a pairing with a developed wine.

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Desserts and Sweet Courses

Chocolate and red berry dessert

Prefer a pairing with a developed wine.

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Poultry

Cold confit of goose

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

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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 plate

Assortment of cold meats and charcuterie.

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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 and gratin dauphinois

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

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Poultry

Duck breast with green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Poultry

Duck confit

Served hot.

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Appetizers and Amuse-bouches

Poultry

Duck confit with Sarlat style potatoes

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

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

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Food and wine pairing

Moulis

This drink pairs well with 166 dishes:

Charolais beef fillet with peppercorn sauce

Charolais beef pavé with peppercorn sauce

Chasseur sauce

Chateaubriand with béarnaise sauce

Chocolate and Griottines twelfth night cake

Chocolate and red berry dessert

Cold confit of goose

Cold cut buffet

Cold cuts plate

Cold duck confit

Cold meat platter

Confit duck leg

Confit duck leg and gratin dauphinois

Coq au vin

Duck breast and gratin dauphinois

Duck breast with green peppercorn sauce

Duck confit

Duck confit croquettes

Duck confit salad

Duck confit with fresh pasta

Duck confit with garden salad

Duck confit with potatoes sautéed with garlic and parsley

Duck confit with Sarlat style potatoes

Duck manchon confit