Veal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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Meal families
Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCooked meats
Young partridge pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Offal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Desserts
Chocolate and griottines in puff pastry
Griottines : cherries macerated in kirsch liqueur.
> view pairingsCheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed peppers
Pair according to the stuffing.
> view pairingsIce cream and sorbets
Bombe tricolor
Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.
Veal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Offal and tripe
Braised veal sweetbreads with crayfish
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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