All dishes:
Meal families
Veal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Cold starters
Shrimps in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
Brin d’Amour
France. Corsica. Soft-ripened sheep's milk cheese with a natural rind covered with herbs, juniper berries and small peppers.
> view pairingsCheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Veal
Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
Veal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Schlossberger
Suisse. Bern.
Hard raw cow's milk hard cheese with a washed rind.
Ripening : 5 months.
Pork
Diots with crozets
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Game birds
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
Ravioles : filled pasta.
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
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