Our Recipes

A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.

Pork filet mignon
Brown the pork fillet trimmings with a herbal garnish, pour over some white wine and veal stock, and leave to cook and reduce.

Prepare a mushroom duxelle with the sage.
Place the duxelle on the meat and wrap in caul.
Prepare the dough with 500g of flour, 250ml of water, and 250g of sea salt, and proceed to roll out.
Parcel up the meat in the dough, brush with milk and egg, and cover in salt.
Cook for 17 minutes at 240/250°C
Leave to cool for half an hour
Cut the top of the pastry and serve.
Prepare some gnocchi in cream laced with Parmesan
Place the gnocchi on the plate, with a slice of meat on top, garnished with a fried sage leaf.