Food and wine pairing ideas
Poultry
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.
Shellfish and Seafood
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsDesserts
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsConsommé and Soup
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsOthers
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).
Pork
Devil sauce : reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsShellfish and Seafood
Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.
> view pairingsMain meals
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Main meals
Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cheeses
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.