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.

Rib of beef in wine sauce
Serves 4
  • 1 rib of beef
  • 4 shallots
  • 250ml of red wine
  • 140g of butter
  • olive oil
  • Half a lemon
  • salt and pepper

Cooking the rib of beef:
Heat 40g of butter and a teaspoon of oil in a large pan.
Brown the beef for 5 minutes on each side over a high heat.
Continue to cook on a medium heat for 10 minutes on one side and 5 minutes on the other.

The sauce:
Peel and finely chop the shallots. Place them in a saucepan with the red wine.
Bring to the boil and then reduce for around 10 minutes. Season and add the juice from the rib of beef and the lemon.
Remove from heat and mix in 100g of butter in small pieces. Do not return to the heat. Leave to cool for 5 minutes. Season and then cut into slices. Serve with the sauce.