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75 cl bottle.

Sustained color, light tannins, purple color, woody aroma. We recommend it with red meats in sauce, Burgundy type as well as game; also mature cheeses such as Soumaintrain & Epoisses ...

Pinot Noir AOP Bourgogne Oak Barrel 2017

  • Andouillettes with mustard sauce


    4 andouillettes, 1/2 lemon, 5 cl of dry white wine, 15 cl of chicken stock, 20 cl of crème fraîche, 2 shallots, 2 tbsp. tablespoon of strong mustard, 15 g of butter, salt, pepper.


    Cut the skin of the andouillettes and grill them 12 to 15 minutes under the broiler, turning them over. Meanwhile, brown the chopped shallots in the butter for 2 to 3 minutes over low heat. Wet with the white wine and let it evaporate. Add the broth, then 15 cl of cream. Continue cooking for 7 to 8 minutes. Add salt and pepper and mix the rest of the cream with the mustard. Pour them into the sauce while stirring. Off the heat, add a squeeze of lemon. Present the sauce with the grilled andouillettes. Serve with tagliatelle.

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