Beef
Beef tenderloin with red wine emulsion
Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.
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Meal families
Cheeses
Camembert au calvados
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
> view pairingsShellfish and Seafood
Dog cockle and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsEggs
Eggs Benedict
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsDesserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCheeses
Tomme des Pyrénées
France. Pyrenees.
Cow's milk cheese covered in black wax or browned.
Poultry
Salmi of guinea fowl
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsBeef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
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