Pomerol

Hot Starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry

Prefer a pairing with a wine of at least 10 years old.

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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 foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Served hot.

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Poultry

Duck foie gras with honey

Served cold, warm or hot.

Prefer a pairing with a wine with soft tannins.

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Poultry

Duck foie gras with porcini mushrooms

Served cold.

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Poultry

Duck gizzards confit

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Main courses

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Poultry

Duck manchon confit with porcini mushrooms

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Cured Meats

Duck paté with duck foie gras

Served cold or at room temperature.

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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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Cured Meats

Duck pâté with foie gras and porcini mushrooms

Served cold or at room temperature.

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Cured Meats

Duck pâté with porcini mushrooms

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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Poultry

Duck stew with porcini mushrooms

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Poultry

Duck with lingonberries

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Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

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Poultry

Duckling with turnips

Duckling : young duck.

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Beef

Entrecote with porcini mushrooms

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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

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

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Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Poultry

Fattened chicken with black truffle

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Food and wine pairing

Pomerol

This drink pairs well with 513 dishes:

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle juice

Duck foie gras with black truffle sauce

Duck foie gras with honey

Duck foie gras with porcini mushrooms

Duck gizzards confit

Duck hachis parmentier

Duck manchon confit

Duck manchon confit with porcini mushrooms

Duck paté with duck foie gras

Duck paté with duck foie gras and black truffle

Duck pâté with foie gras and porcini mushrooms

Duck pâté with porcini mushrooms

Duck salmis

Duck stew with porcini mushrooms

Duck with lingonberries

Duckling stuffed with duck foie gras

Duckling with turnips

Entrecote with porcini mushrooms

Epoisses

Ewe's blue

Fattened chicken en demi-deuil

Fattened chicken en vessie

Fattened chicken with black truffle