Food and wine pairing ideas
Offal and tripe
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Appetizers
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsShellfish and Seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsCold starters
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 pairingsBeef
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Veal
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsCheeses
United States. Tennessee.
Soft-ripened raw cow's milk cheese.
Ripening : 2 months.
Cheeses
United States. Pennsylvania.
Semi-soft raw sheep's milk cheese with a natural rind.
Veal
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairingsSheep and Goats
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsDesserts
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairings