Saint-Romain rouge

Appetizers and Amuse-bouches

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.

Served with boiled potatoes or pasta.

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

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Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

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

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Veal

Blanquette de veau with mushrooms

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

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Beef

Bordeaux style entrecote

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

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

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Seafish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.

Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Prefer a pairing with a fruity wine with soft tannins.

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Pork

Braised ham

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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

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Cheeses

Brie de Meaux

France. Île-de-France. Seine-et-Marne. Meaux.

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

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

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Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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

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Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.

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

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Poultry

Duck breast with olives

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

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

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

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Cured Meats

Duck terrine

Served cold or at room temperature.

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Feathered game

Flambé woodcock

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

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Offal and tripe

Flambéed veal kidney

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

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 1 week.

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Beef

Grilled beef

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Beef

Hanger steak with shallots

Prefer a pairing based on the stuffing.

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

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Cured Meats

Hare pâté

Served cold or at room temperature.

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Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

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Sheep and Goats

Lamb navarin

Navarin : stew.

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

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Food and wine pairing