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.
Ingredients:
- 4 slices of smoked bacon
- One nice pheasant
- One Périgord truffle
- 2 petits suisses
- 3 dessert spoons of olive oil
- 1 box of chestnuts
- 1 teaspoon of corn starch
- 20cl creme fraîche
Make incisions in the skin and insert slices of truffle.
Place the crushed petits suisses inside the pheasant. They will ensure that it stays moist.
Tie with a string and bard with the bacon before placing the bird in a casserole dish.
Glaze with olive oil and then place in an oven heated to 180°C for 1 hour, basting regularly.
Season with pepper.
Quarter the pheasant and present on hot plate.
Add a knob of beurre manié to the juice together with the corn starch, and coat the pheasant in this sauce.
Serve with chestnuts.
