Game animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Meal families
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Poultry
Duck 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 pairingsSea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsBeef
Roast fillet of beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsDesserts
Poire Belle-Hélène
Pears poached in sugar syrup and served with vanilla ice cream, melted chocolate and crystallized violets.
> view pairingsCheeses
Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Cheeses
Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Cheeses
Rupert
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 8 months.
Cheeses
Timanoix
France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Cheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view pairingsDesserts
Apple bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPizza, Quiche, Tart and Pie
Salted flan
Flan : beaten eggs with milk and flour, baked.
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