Meal and wine pairing

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Duck aiguillette with greeen peppercorn sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Sheep and Goats

Grilled lamb with sautéed porcini mushrooms

Game birds

Grilled wood pigeon à la goutte de sang with porcini

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

Game birds

Grilled wood pigeon à la goutte de sang with porcini raviole

Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Game animals

Jugged hare

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Game birds

Partridge with cabbage

Game birds

Pheasant with Perigueux sauce

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

Poultry

Pigeon with vegetables

Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Beef

Roast beef

Beef

Roast beef with bone marrow

Game birds

Roast partridge

Game birds

Roast quail with mushrooms

Sheep and Goats

Roast saddle of lamb

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