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Meal families
Sheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Sheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Veal
Veal chop casserole
Veal chop with bacon, potato, onion, chicken stock and butter.
> view pairingsBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view pairingsVeal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSheep and Goats
Leg of lamb with thyme juice
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Chocolate religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairings