Saint-Georges Saint-Émilion

Cheeses

Paški sir

Croatia. Pag.

Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 4 months minimum.

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Feathered game

Pheasant casserole

Prefer a pairing with a wine aged 3 to 6 years old.

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Poultry

Pigeon wings with black truffle sauce

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

Prefer a pairing with a developed wine.

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Poultry

Pigeon with black truffle

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

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Poultry

Pigeon with black truffle juice

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

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

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Pork

Pork filet mignon with duck foie gras

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Main courses

Potato galette with black truffle

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

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Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Beef

Roast beef

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Beef

Roast beef with bone marrow

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Beef

Roast beef with porcini mushrooms

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Feathered game

Roast woodcock

Prefer a pairing with a wine aged 3 to 6 years old.

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Beef

Roasted beef tenderloin with black truffle sauce

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

Prefer a pairing with a developed wine.

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Beef

Roasted beef tenderloin with porcini mushroom sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

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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.

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

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Poultry

Roasted duck with black truffle sauce

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

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

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Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

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Beef

Roasted rib steak with porcini mushrooms

Rib steak : rib of beef with bone attached.

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Poultry

Roasted squab with black truffle

Prefer a pairing with a developed wine.

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Poultry

Roasted squab with black truffle juice

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

Prefer a pairing with a developed wine.

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Pork

Saint-Hubert suckling pig

Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.

Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.

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Salads

Salade périgourdine

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.

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Poultry

Sautéed goose foie gras

Served hot.

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Hot Starters

Sautéed goose foie gras escalope

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Food and wine pairing