Food and wine pairing ideas
Beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Cheeses
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.
Rabbit
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPoultry
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsFreshwater fish
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Sea fish
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Sauces
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view pairingsSea fish
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsMain meals
Gruyère cheese fondue with red and green peppers with chili pepper.
> view pairingsPoultry
Satay sauce : coconut milk and peanut butter with garlic, lime and spices (coriander, cumin and fennel).
> view pairings