Saumur-Champigny

Sheep and Goats

Roasted rack of lamb with herbs

Prefer a pairing with a wine of at least 5 years old.

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Beef

Roasted rib steak with chanterelles

Rib steak : rib of beef with bone attached.

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Roasted shoulder of lamb and mixed herbs

Prefer a pairing with a wine of at least 5 years old.

Don't hesitate to decant the wine.

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Sheep and Goats

Roasted shoulder of lamb with provençal herbs

Prefer a pairing with a wine of at least 5 years old.

Don't hesitate to decant the wine.

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Prefer a pairing with a young wine, low in tannins.

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Veal

Roasted veal shank

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

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Feathered game

Roasted woodcock with wild mushrooms

Prefer a pairing with a wine of at least 5 years old.

Don't hesitate to decant the wine.

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Cheeses

Rocamadour

France. Occitania. Lot. Tarn-et-Garonne. (Quercy).

Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Ripening : 6 days minimum.

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Cheeses

Roth Private Reserve

United States. Wisconsin.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : over 6 months.

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Beef

Rump steak with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Rump steak 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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Furred game

Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire laitier ».

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Cheeses

Saint-Nectaire fermier

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from raw cow's milk.

Ripening : 28 days minimum.

Bear the mention « Saint-Nectaire fermier".

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Cheeses

Sainte-Maure de Touraine

France. Centre-Val de Loire. Indre-et-Loire. Sainte-Maure de Touraine.

Soft-ripened goat cheese made from whole raw milk with a natural rind of mold ranging from light grey to bluish grey, salted and ash-covered on the surface, adorned with a stalk of rye engraved with the producer's name.

Ripening : 10 days minimum.

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Cheeses