Our recommendations for successful agreements
We start with a filet mignon in a herb crust, to be enjoyed as a starter or as a main course, cold or hot, as you wish. If served as a main course, accompany it with a light mash or a lightly seasoned salad. In the glasses, we bring out the Bordeaux artillery, with for example a Saint-Emilion, whose notes of nuts with silky tannins will balance our dish.
GARZARO VINEYARDS – VIEUX CHÂTEAU FLOUQUET 2013 – RED
BORDEAUX, Saint-Emilion
As meat and cheese often go well together, we opt for a stuffed filet mignon. Change of color and region for the wine, we head towards the Rhône Valley with a mineral white Vacqueyras, with notes of citrus and white fruits.
CHÂTEAU DES ROQUES – CUVÉE BLANCHE 2015 2015 – WHITE
RHONE VALLEY, Vacqueyras
What if we tried a sweet and sour recipe with pineapple filet mignon? Not very marked in taste, the pork will appreciate this fruity company, the pineapple giving it tropical accents and tangy notes. In the glasses, we stick with a white, but head to Alsace with a dry Riesling.
DOMAINE ZINCK – RIESLING PORTRAIT 2016 – WHITE
ALSACE, Alsace
