Pork
Portuguese-style pork roast
Baked pork roast with paprika, chicken stock and white wine.
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Meal families
Sea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Port Salut
France. Pays de la Loire. Mayenne.
Commercial semi-hard cow's milk pasteurized cheese pressed uncooked.
Veal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Vieux Lille
France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Tabbouleh with fruits
Fruits : citrus fruit, mango and apple sweetened with orange honey.
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Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view pairingsSheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
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Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
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Sardinade
Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.