Serve at:
10-12. °C Veal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 38meals
Meal families
Salads
Caux-style salad
Salad with endive, gruyere cheese, ham, nut, apple and a sauce with cream and lemon.
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Grilled sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Hake with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Macon-style small andouillette sausage
Small chitterling sausage with shallot, mushroom, white wine and mustard.
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Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
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Mussels with garlic and butter stuffing
Garlic and parsley butter : butter, garlic and parsley mixed.
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