Meal and wine pairing

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Beef

Beef cheek with carrots

Sheep and Goats

Beef irish stew

Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.

Beef

Beef tenderloin with black truffles

Beef

Beef tenderloin with porcini

Beef

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.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Sauces

Black truffle sauce

Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.

Beef

Bordeaux style entrecote

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Bordeaux style rib steak with cep mushrooms

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Offal and tripe

Bordeaux style veal kidneys

Kidney cooked in red wine and topped with bordelaise sauce.

Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Main meals

Chicken ravioli and consommé with black truffle

Poultry

Chicken supreme with black truffle

Supreme : boneless chicken breast with the flesh from the wings.

Poultry

Chicken with black truffle

Poultry

Confit duck leg with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Sheep and Goats

Confit of shoulder of lamb

Poultry

Coq au vin

Wine stewed chicken.

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Poultry

Duck confit with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

Poultry

Duck with black truffle sauce

Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.