Poultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Cooked meats
Pâté de campagne with black pepper
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Mushrooms, Vegetables, Pasta and Rice
Langoustines risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Beef
Bordeaux style beef fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
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Black Betty
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in black wax.
Ripening : 12 months.
Shellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsSheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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