Meal and wine pairing

Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.

Beef

Beef tenderloin with porcini

Beef

Beef with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.

Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Beef

Bordeaux style beef tournedos

Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Bordeaux style entrecote

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.

Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sheep and Goats

Braised lamb chops

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Veal

Braised veal shank

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.

Sauces

Charcutiere sauce

Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

Poultry

Chicken in salt crust

Main meals

Chicken tajine

Pork

Confit of marinated pork belly with sweet spices and olive oil

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Veal

Cushion of veal with mushrooms

Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Game animals

Doe roast

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.