Put the menu in the refrigerator.
Place the rack in the center of the oven and preheat the oven to 245 ° C (475 ° F).
Remove the lid from the dish.
Bake the pithiviers for 26 minutes.
Remove the pithiviers and let stand for 9 minutes.
Using a small saucepan, bring the sauce to a boil and lower the heat.
While the pithiviers are resting, put the potatoes in the oven.
If you took the extra bread, bake it for 5 minutes and remove it along with the potatoes.
Remove the potatoes from the oven.
With a sharp knife, slice the pithiviers in half and pour in the sauce.
In a bowl, pour the vinaigrette over the salad and toss.
Serve the meal on several plates to accentuate the visual effect of a gourmet feast.
Raised for 10 months in oak casks, this 'baby Barolo' is surprisingly powerful. For those who want to drink well in Piedmont without spending hundreds of dollars, this is probably the best option on the market. Still a little young, this wine explodes with red fruits and dried flowers to finish with present tannins, but quite fine. Nebbiolo + mushroom = guaranteed pleasure. (Red)
Mathieu Barret, friendly nicknamed '' the little bear '' in the Rhône, creates high-flying biodynamic wines! This cuvée captures the essence of Cornas well, aromas of dark fruits such as blueberries, blackberries blend wonderfully with the typical pepper of Syrah. Luckily, there are a lot of them in the SAQ network at the moment, I would take the opportunity to buy 2-3 to put them in the cellar. To accompany the sauce and the stuffing of the pithiviers, I have a hard time imagining a better pairing! It is always a big crush at Menu Extra. (Red)
Mythical appellation of the night coast, Chambolle-Musigny is recognized for its fine and delicate wines. Domaine Amiot Servelle has been working there for over 100 years and has acquired legendary expertise. For some time now, a more natural approach has been felt; organic certification, manual harvest, no filtration. A wine that will ideally accompany a special occasion. (Red)