Veal
Veal medallion with chanterelle
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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Meal families
Cheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Trappe de Timadeuc
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Cold starters
Salmon pâté with lemon sauce
Lemon Sauce: butter, lemon, cream and mustard.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
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Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Desserts
Vatrushka with raisins
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsSea fish
Sea bass fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Mushrooms, Vegetables, Pasta and Rice
Mounassou
France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.
Sheep and Goats
Lamb daube
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.
> view pairingsCheeses
Glacier blue
United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.
Sheep and Goats
Grilled leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Beef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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