Serve at:
14-16. °C Poultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 15meals
Meal families
Sheep and Goats
Knuckle of lamb confit
Knuckle of lamb : meat joint from below the knee.
> view the mealGame birds
Quails with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Saddle of hare a la royale
A la royale : long cooked with red wine and Cognac and served boned.
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