Meal and wine pairing

Sheep and Goats

Abbacchio cacciatore

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.

Cooked meats

Andouille of Vire with cider sauce

Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.

Cooked meats

Andouille sausage

Pork sausage using the large intestine of the pig.
Served cold as first course.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie stuffed with chicken, honey and spices.

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Condiments

Baked garlic

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Cheeses

Basque sheep cheese

Poultry

Basque-style chicken

Cooked meats

Bayonne ham

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

Beef

Beef 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.

Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

Beef

Beef tenderloin

Beef

Beef tenderloin in puff pastry

Beef

Beef tenderloin in puff pastry with black truffles

Beef

Beef tongue with Madeira sauce

Madeira sauce : Demi-glace (brown stock reduced) with Madeira.

Beef

Beef tournedos with bone marrow

Tournedos: slice cut from the end portion of tenderloin.

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.

Salads

beetroot salad with olive oil