Pessac-Léognan rouge

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

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

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Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Beef

Roast beef with bone marrow

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

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Beef

Roast 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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Poultry

Roast chicken

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Poultry

Roast chicken with garlic

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Poultry

Roast duck

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Poultry

Roast duck breast

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

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Poultry

Roast duck breast with porcini mushrooms

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Poultry

Roast goose Alsatian style

Stuffed goose serve with sauerkraut.

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Poultry

Roast guinea fowl with morels

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Sheep and Goats

Roast lamb

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Sheep and Goats

Roast Pauillac lamb

Lamb under 11 weeks and between 11 and 15 kilos.

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

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Poultry

Roast pigeon

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Feathered game

Roast quail with figs

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Beef

Roast rib steak

Rib steak : rib of beef with bone attached.

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Poultry

Roast squab

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Feathered game

Roast wood pigeon

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Feathered game

Roast wood pigeon with black truffle juice

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

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Feathered game

Roast woodcock

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

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Feathered game

Roast young partridge

Young Partridge : under 8 months old.

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Beef

Roasted beef cut with pepper 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

Roasted beef tenderloin

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Food and wine pairing