Nuits-Saint-Georges rouge

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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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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Cheeses

Brie de Melun

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

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

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

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Beef

Chateaubriand

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

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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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Cheeses

Citeaux

France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.

Pressed and uncooked cheese made from cow's milk.

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Poultry

Coq au vin

Wine stewed chicken.

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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 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 breast with red fruits

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Poultry

Duck confit

Served hot.

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Poultry

Duck confit with fresh pasta

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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

Duck foie gras with black truffle

Served cold.

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Poultry

Duck foie gras with black truffle juice

Truffle juice : juice obtained during the sterilization of the truffle.

Served cold.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Cured Meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Food and wine pairing