An important village and wine producing commune of the Côte de Beaune in Burgundy, producing mainly red wine from Pinot Noir grapes, for which its most famous grand cru vineyard is Le Corton, and some white from Chardonnay, including the grand cru Corton-Charlemagne (both overlap with neighbouring Pernand-Vergelesses); neighbouring Ladoix-Serrigny uses the name Aloxe-Corton for its best wines.
Beef cut. Loin area; equivalent to sirloin on the bone, a cut that includes the rump and contre-filet. Best for roasting. In North America this is the tenderloin and loin joint.
Sirloin of beef braised and served with a sauce made with white wine and ham, with onions, carrots.mushrooms and parsley.
Roast sirloin of beef garnished with pearl onions and sautéed carrots and bacon, served with a demi-glace sauce.
"Sirloin of beef in the style of Nevers." Sirloin of beef larded and marinated, sealed in butter and braised and then garnished with pearl onions, sautéed carrots and bacon.
The movement of animals to a summer grazing area composed of natural plant pasturage in upland or high Alpine pastures.
