Clos de Vougeot reveals the secrets of its eggs en meurette

In Burgundy, typical recipes and iconic places go hand-in-hand. Here France.fr reveals the recipe for eggs en meurette by Olivier Walch, chef at the Chateau du Clos de Vougeot, an essential pitstop on the Burgundy Grands Crus route.

Putting on a great spread: we know how things are done at Clos de Vougeot. Here, the chef usually cooks for a large number of guests received for receptions at the chateau. This is particularly true of the ‘chapitres’ organised several times a year by the brotherhood of the Knights of Tastevin, who sit at the chateau. These evenings celebrate Burgundy and its wine by uniting up to 600 guests around a meal featuring local cuisine.

1,200 eggs and 200 bottles of red Burgundy wine

The ‘oeufs en meurette à la vigneronne’ that chef Olivier Walch and his team prepare for these occasions require gargantuan proportions: 1,200 eggs, 200 bottles of red Burgundy wine, 9 kilos of butter, 60 heads of garlic, 22 kilos of bacon and 15 kilos of Paris mushrooms. The result is 600 perfectly poached eggs served at perfect temperature to all guests – in under five minutes.

Don’t have the cooking facilities of Clos de Vougeot? Not to worry! Here is Olivier Walch’s version of the recipe for 8 people.

Ingredients:

  • 16 fresh eggs
  • 1 litre chicken broth
  • 1 bottle full-bodied red Burgundy wine
  • 150g smoked pork belly
  • 150g veal breast
  • 150g beef shank
  • 2 carrots
  • 1 leek
  • 2 onions
  • 2 shallots
  • 1 bouquet garni
  • 1 head of garlic
  • 70g flour
  • 3 tbsp duck fat
  • 2 tsp sugar
  • 1 bunch parsley
  • 1 square dark chocolate
  • For the garnish:
  • 100g butter
  • 300g salted bacon blanched in water
  • 40 small blanched onions
  • 500g Paris mushrooms
  • 16 garlic croutons

For the garnish:

  • 100g butter
  • 300g salted bacon blanched in water
  • 40 small blanched onions
  • 500g Paris mushrooms
  • 16 garlic croutons

Method:

  1. For the sauce:

    • Peel the onions, carrots, shallots and leeks and dice into one-centimetre cubes.
    • Dice the veal breast, pork belly and beef shank.
    • Chop the garlic and parsley leaves, setting the parsley stems aside.
    • Brown the meat and vegetables together, then add the sugar to caramelise the mixture. Sprinkle with flour and leave to brown.
    • Pour in the chicken broth and red wine and add the garlic, bouquet garni, salt and pepper and parsley stems. Simmer for 30-45 minutes.
    • Sieve, add a square of dark chocolate, bring to the boil and adjust the seasoning.
  2. For the garnish:

    • Brown the bacon in 30g of butter and set aside.
    • Brown the onions in 30g butter with a pinch of sugar, and let caramelise.
    • Steam the mushrooms with the remaining butter. Mix everything together and add it to the sauce.
    • Poach the eggs in simmering vinegar water (3 litres water and 45cl wine vinegar) for 3 to 5 minutes.

Tip from chef Olivier Walch:
“For successful eggs, poach them in a deep saucepan filled to the brim with slightly vinegared water. Put the cracked egg in a bowl and just before immersing it in the water, swirl the water with a spatula to prevent the egg falling to the bottom too quickly. When it comes to the surface, remove it with a skimmer and keep it in water at 50 degrees.”

To serve, place the eggs on the croutons, add the garnish and top with sauce, and sprinkle with finely chopped parsley.

À table!

Château du Clos de Vougeot in Burgundy