Vacqueyras rouge

Sheep and Goats

Roast knuckle of lamb

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.

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Sheep and Goats

Roast lamb

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Sheep and Goats

Roast lamb with savory

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Feathered game

Roast partridge

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Pork

Roast pork blade steak

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Feathered game

Roast quail with black and white grapes

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Feathered game

Roast quail with raisins

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Feathered game

Roast quail with white grapes

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Beef

Roast rib steak

Rib steak : rib of beef with bone attached.

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Furred game

Roast saddle of hare

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Sheep and Goats

Roast saddle of lamb

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

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Feathered game

Roast wood pigeon

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Poultry

Roasted capon with figs

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Poultry

Roasted duck with black olives

Prefer a pairing with a wine aged 2 to 8 years old.

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Sheep and Goats

Roasted lamb chops

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Sheep and Goats

Roasted lamb fillet

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Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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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 and spring garnish

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

One thigh is called Chump.

Spring garnish : carrots, onions, turnips, peas…

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Sheep and Goats

Roasted leg of lamb with spring vegetables

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

One thigh is called Chump.

Spring vegetables : vegetables harvested before reaching full maturity.

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Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Sheep and Goats

Roasted rack of lamb

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Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Food and wine pairing