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Main meals
Langoustine sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsCooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
> view pairingsSea fish
Sea bass fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Poultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsBeef
Beef tongue with sauce ravigote
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsPoultry
Salmi of pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Scallops risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Cylindrical and blue veined cow's milk cheese.
Main meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view pairingsCheeses
Sawtooth
United States. Washington.
Semi-soft raw cow's milk cheese with a washed rind.
Ripening : 60 to 75 days.
Mushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMain meals
Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairings