Meal and wine pairing

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Offal and tripe

Veal sweetbreads with black truffle

Offal and tripe

Veal sweetbreads with financiere sauce

Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.