Meal and wine pairing

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

Beef

Beef cheek and mashed potato with black truffle

Beef

Beef daube and mashed potato with black truffle

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef tenderloin

Beef

Beef tenderloin with porcini

Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

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 tenderloin

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

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.

Beef

Bordeaux style rib steak

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

Beef

Bordeaux style rib steak with cep mushrooms

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

Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Braised beef cheek

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

Beef

Braised beef with carrots

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

Veal

Braised cushion of veal

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

Poultry

Braised duck with turnips

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

Poultry

Braised duckling with turnips

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