Saint-Émilion

Poultry

Roasted duck breast with grenaille potatoes

Grenailles : small potatoes (diameter between 18 and 35 millimeters).

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Poultry

Roasted duck with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Poultry

Roasted duck with peas

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Poultry

Roasted duck with porcini mushrooms

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Poultry

Roasted duck with spices

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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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Poultry

Roasted goose

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Furred game

Roasted haunch of venison

Haunch : leg.

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Furred game

Roasted haunch of wild boar

Haunch : leg.

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Sheep and Goats

Roasted kid goat with parsley butter

Garlic and parsley butter : butter, garlic and parsley mixed.

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Sheep and Goats

Roasted lamb chops

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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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Sheep and Goats

Roasted leg of lamb with flageolets beans

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

One thigh is called Chump.

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Sheep and Goats

Roasted leg of lamb with porcini mushrooms

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

One thigh is called Chump.

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Sheep and Goats

Roasted mutton

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Feathered game

Roasted pheasant

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

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Feathered game

Roasted pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Prefer a pairing with a developed wine.

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Feathered game

Roasted pheasant with porcini mushrooms

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

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Feathered game

Roasted quail stuffed with mushrooms

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Sheep and Goats

Roasted rack of lamb

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Roasted shoulder of lamb

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Poultry

Roasted squab à la goutte de sang

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.

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Food and wine pairing

Saint-Émilion

This drink pairs well with 494 dishes:

Roasted duck breast with grenaille potatoes

Roasted duck with bordelaise sauce

Roasted duck with peas

Roasted duck with porcini mushrooms

Roasted duck with spices

Roasted duckling with Rouen sauce

Roasted goose

Roasted haunch of venison

Roasted haunch of wild boar

Roasted kid goat with parsley butter

Roasted lamb chops

Roasted leg of lamb

Roasted leg of lamb with flageolets beans

Roasted leg of lamb with porcini mushrooms

Roasted mutton

Roasted pheasant

Roasted pheasant with Perigueux sauce

Roasted pheasant with porcini mushrooms

Roasted quail stuffed with mushrooms

Roasted rack of lamb

Roasted rib steak with fleur de sel

Roasted rib steak with porcini mushrooms

Roasted shoulder of lamb

Roasted squab à la goutte de sang