All dishes:
Meal families
Sheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Beef
Braised beef chuck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Desserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made of sheep's feet and stomach stuffed with pork belly or salt pork simmered in a white wine sauce and tomato.
Freshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsBeef
Beef tournedos with green peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Desserts
Strawberry with chantilly whipped cream
Chantilly cream : whipped cream with sugar.
> view pairingsPoultry
Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairings