Auberge de L'île à Lyon

recette de Bernard Mathé

Food and Wine Combinations

A nicely decorated table and a few friends around a magnum of Côte-Rôtie…

The stage is set for a pleasant evening.

With its strength and finesse, Côte-Rôtie is the ideal wine to accompany game and dishes including truffles. But food and wine combinations are, above all, a question of personal taste. Let yourself be guided in the first instance by your own preferences.

Ideas for Recipes:

Filet mignon of farm-produced Cantal pork in a salt crust.
Scallops à la plancha, Jerusalem artichokes and Côte-Rôtie sauce
Fillet of Beef en croute
Roast pheasant with Périgord truffles and smoked bacon
Rib of beef in “Marchand de vin” sauce
Leg of lamb with pan-fried chanterelle mushrooms


A big thank you to Jean-Christophe Ansanay from the l'auberge de l'Ile for his recipe “filet mignon of farm-produced Cantal pork in a salt crust” and to Bernard Mathé from the restaurant Schaeffer for his recipe “Scallops à la plancha, Jerusalem artichokes and Côte-Rôtie sauce”.

 
   

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