Cooked meats
Game animal 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.
All dishes:
Meal families
Offal and tripe
Lamb brain with browned butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsSauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsVeal
Veal tenderloin with mushrooms
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Stichelton
United Kingdom. Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Cheeses
Zamorano
Spain. Castile and León. Zamora.
Hard ewe's milk cheese pressed and uncooked.
Ripening : 100 days minimum.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.
Desserts
Peach bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsBeef
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.
> view pairings