Pessac-Léognan rouge

Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Shellfish and Seafood

Flat oysters

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Cheeses

French Gouda

France.

Pressed and uncooked cheese made from whole cow's milk.

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Poultry

Garlic chicken

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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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Appetizers and Amuse-bouches

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

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Cured Meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.

Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

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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 15 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 15 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 15 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 15 years old.

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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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Poultry

Grilled duck breast

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Poultry

Grilled duck breast and gratin dauphinois

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

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Poultry

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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 15 years old.

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Beef

Grilled hanger steak

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Sheep and Goats

Grilled lamb

Prefer a pairing with a wine aged 5 to 15 years old.

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Sheep and Goats

Grilled lamb chops

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Sheep and Goats

Grilled lamb fillet

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Food and wine pairing