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Beef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Poultry
Sauteed turkey
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsCheeses
Amablu
United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.
Beef
Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Mussels in cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Desserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsCheeses
Remoudou
Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.
Desserts
Eggs in snow with pink praline
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairings