Food and wine pairing ideas
Poultry
Aiguillette : thin strips of chicken breast.
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.
Mushrooms, Vegetables, Pasta and Rice
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Cooked meats
Sausage cooked with white wine, butter and shallot.
> view the mealSheep and Goats
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view the mealBeef
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
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 the mealBeef
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view the mealCheeses
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Cheeses
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealBeef
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealPoultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Appetizers
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view the mealCheeses
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Serve at:
16-18. °C