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Beef
Beef braised in red wine
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 pairingsMushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Imbrucciata
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
Game birds
Salmi of young partridge
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsFreshwater fish
Trout with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsVeal
Veal chop with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Pleasant ridge reserve extra-aged
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 15 to 20 months.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Sea fish
Grilled sea bass with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsPoultry
Salmi of duck leg
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.