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.
- 2 partridges
- 2 bard of bacon
- 300g of chanterelles
- 2 finely chopped shallots
- 1/2 onion
- 1/2 carrot
- 1/2 stick of celery
- 1 bay leaf and shoot of thyme
- 1/2 bottle of wine (regional red)
- 75g butter.
Remove the wishbones from the partridges, crush them, add the giblets, cut into mirepoix, with the vegetables, thyme and bay leaf, and brown them all in butter.
Deglaze with wine and allow to reduce by half, cover with water and leave to simmer for 50 minutes.
Strain, season the partridges, truss the bard and roast them in butter over a high heat for 12 minutes.
Remove the bard and leave to roast for another few moments to colour the breast.
The partridges should not be well done.
Remove the truss and leave to cool slightly. If the chanterelles are too big, cut them into pieces and fry with the shallots, seasoning with salt and pepper.
Pour into a casserole dish with the partridges and pour over the sauce. Return to a low heat for 7 minutes and then serve.
