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BURGUNDY 77

Le Chevreuil Colin
commandeers
the hat stand

Terrine Chaude

We have been dining at Le Chevreuil for the past few years but we’ve
never had their house specialty of warm terrine aux quatre épices. Didn’t
even know about it until Colin spied it advertised on their wall outside. It
is one of the best things you will ever put in your mouth.

Veal and pork meat is minced with chicken livers then rocky detail and tension from the wine’s structural
left for 24 hours in a marinade of white wine, cayenne elements. A powerful wine, with many elements of
pepper and allspice. The meat is taken out of the liquid beauty and a high degree of elegance. It worked well
and slowly poached. The liquid is cooked down with with a cold pea and ham soup and even better with
tomato purée and then combined and served in a terrine some perfectly mature Brillat-Savarin and Époisses
dish. It is absolutely splendid. We washed it down before dessert. Dessert here is always good and
with what is possibly its perfect match: a 2013 François today’s cassis crème brûlée was no exception.
Lumpp Givry 1er Cru ‘Petit Marole’. This red from
the south of Burgundy was ripe and chunky with bold I’m going to strike up a deal with management to
black fruit flavours and plenty of spice from its oak. get a couple of the terrines delivered down to Chez
Clean and modern yet soulful at the same time. Hall a couple of times a week each time we stay in
Meursault.
Prior to the terrine, a cheeky little 2013 Coche-Dury
Meursault 1er Cru ‘Les Perrières’ got the gastric juices Le Chevreuil
flowing with its pungent minerality. There were
ripe orchard fruit aromas and flavours but so much Place de la République, 21190 Meursault, France

Ph: +33 3 80 21 23 25

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