Oeufs en Meurette from Chez Billy Sud is based on a classic a French dish originating from the Burgundy region. It consists of a poached egg served in a red wine sauce made with pinot noir, port, French red wine vinegar, shallots, garlic, and thyme. Garnished with bacon lardon, pearl onions, button mushrooms, and served on country toast, this rustic country French dish showcases the rich flavors of Burgundian cuisine, particularly the region's renowned wines and hearty ingredients.
Washington DC
Chez Billy Sud
Oeufs en Meurette
poached duck egg / red wine sauce / bacon / mushrooms / toast / shallots / garlic / onion soubise
Signature Dish
From Prep to Plate
Oeufs en Meurette is prepared by poaching an egg in a warm wine bath and serving it on toast with bacon lardon, pearl onions, and mushrooms. The velvety texture of the sauce meurette is complemented by a Beaujolais wine pairing.
Chef Brendan L’Etoile winningly revives Gallic classics such as red-wine-poached duck eggs with mushrooms and lardons, Burgundy snails tucked into puff pastry, and trout grenobloise.
Anne Limpert, Washingtonian
