Patrimonio rouge

Cheeses

Salers

France. Auvergne-Rhône-Alpes. Cantal.

Raw cow's milk cheese with pressed uncooked paste.

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Veal

Sauteed veal with black olives

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Furred game

Sauteed young wild boar

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Cheeses

Soumaintrain

France. Bourgogne-Franche-Comté. Yonne.

Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.

Ripening : 3 to 8 weeks.

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Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Poultry

Spatchcocked chicken with herbes de Provence

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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Sheep and Goats

Spit roasted kid goat with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Main courses

Stufatu

Corse beef stew.

Prefer a pairing with a wine aged 2 to 6 years old.

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Appetizers and Amuse-bouches

Stuffed piquillo peppers with meat

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Condiments

Sweet curry

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Main courses

Tajine

Tajine : stew of vegetables, fish or meat.

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Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Furred game

Venison fillet with peppercorn sauce

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

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Furred game

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Furred game

Wild boar civet

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Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

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Feathered game

Wood pigeon salmis

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

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Feathered game

Young partridge salmis

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

Prefer a pairing with a wine aged 2 to 6 years old.

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Food and wine pairing