Moulis

Beef

Entrecote with béarnaise sauce

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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Cheeses

Extra aged Mimolette

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

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : over 24 months.

Prefer a pairing with a wine over 10 years old.

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Poultry

Fattened chicken with black truffle

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

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Poultry

Goose confit

Served hot.

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Poultry

Goose with chestnut

Roast goose with chestnut filling.

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Beef

Grilled beef

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Beef

Grilled beef tournedos 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

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

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

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Beef

Grilled beef 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

Grilled beef with pommes paillasson and peppercorn sauce

Pommes paillasson : pancake of grated and fried potatoes.

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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Poultry

Grilled duck breast

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Beef

Grilled entrecote with béarnaise sauce

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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Beef

Grilled entrecote 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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Sheep and Goats

Grilled lamb

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

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Sheep and Goats

Grilled lamb chops

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Pork

Grilled pig's trotter with béarnaise sauce

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

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.

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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Beef

Grilled rib steak with peppercorn sauce

Rib steak : rib of beef with bone attached.

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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Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Beef

Grilled steak with béarnaise sauce

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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Poultry

Sheep and Goats

Lamb navarin

Navarin : stew.

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

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Food and wine pairing

Moulis

This drink pairs well with 166 dishes:

Entrecote with béarnaise sauce

Extra aged Mimolette

Fattened chicken with black truffle

Goose confit

Goose with chestnut

Grilled beef

Grilled beef tournedos with peppercorn sauce

Grilled beef with bone marrow

Grilled beef with peppercorn sauce

Grilled beef with pommes paillasson and peppercorn sauce

Grilled duck breast

Grilled entrecote with béarnaise sauce

Grilled entrecote with peppercorn sauce

Grilled lamb

Grilled lamb chops

Grilled pig's trotter with béarnaise sauce

Grilled rib steak with béarnaise sauce

Grilled rib steak with peppercorn sauce

Grilled saddle of lamb

Grilled steak with béarnaise sauce

Guinea fowl with prunes

Jambon de pays

Lamb kidneys and red wine

Lamb navarin