Richebourg

Beef

Roasted beef tenderloin with red wine emulsion

Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.

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Beef

Roasted beef with black truffle sauce

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

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Furred game

Roasted doe fillet

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Poultry

Roasted duck with cherries

Prefer a pairing with a wine aged 8 to 15 years old.

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Poultry

Roasted duck with peaches

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Poultry

Roasted duck with turnips

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Poultry

Roasted duckling with Rouen sauce

Duckling : young duck.

Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.

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Furred game

Roasted haunch of venison

Haunch : leg.

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Feathered game

Roasted mallard with black truffle juice

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

Prefer a pairing with a wine aged 8 to 15 years old.

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Feathered game

Roasted pheasant

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Furred game

Roasted venison

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Furred game

Roasted venison with black truffle

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Furred game

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Roasted venison with lingonberries

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Furred game

Roasted venison with sauce

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Furred game

Saddle of hare 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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Sheep and Goats

Saddle of lamb with boulangere potatoes

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Boulangere potatoes : potatoes baked in the oven with onions in broth.

Prefer a pairing with a wine aged 8 to 15 years old.

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Poultry

Sautéed duck aiguillette

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 8 to 15 years old.

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Hot Starters

Sautéed duck foie gras escalope with porcini mushrooms

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Sheep and Goats

Sautéed Maintenon style lamb chops

Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.

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Cheeses

Sorbais

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

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

Refining : at least 4 weeks.

Avoid red wine as the cheese ages.

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Poultry

Souvarov-style chicken

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

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Food and wine pairing

Richebourg

This drink pairs well with 105 dishes:

Roasted beef tenderloin with red wine emulsion

Roasted beef with black truffle sauce

Roasted doe fillet

Roasted duck with cherries

Roasted duck with peaches

Roasted duck with turnips

Roasted duckling with Rouen sauce

Roasted haunch of venison

Roasted leg of lamb

Roasted mallard with black truffle juice

Roasted pheasant

Roasted rib steak with fleur de sel

Roasted venison

Roasted venison with black truffle

Roasted venison with huntsman sauce

Roasted venison with lingonberries

Roasted venison with sauce

Saddle of hare with poivrade sauce

Saddle of lamb with boulangere potatoes

Sautéed duck aiguillette

Sautéed duck foie gras escalope with porcini mushrooms

Sautéed Maintenon style lamb chops

Sorbais

Souvarov-style chicken