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Cooked meats
Oreiller de la Belle Aurore
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Cold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsShellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsCold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Warm starters
Salmon in puff pastry and a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsDesserts
Pineapple bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Twig farm goat tomme
United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.
Beef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.
Cheeses
Chiriboga
Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.
Game animals
Venison fillet with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsCheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.
Beef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsBeef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
> view pairingsSauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsMain meals
Provencal wild boar 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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