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Cooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Pizza, Quiche, Tart and Pie
Fouée with rillauds
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsSea fish
Salt-crusted sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view pairingsBeef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view pairingsVeal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view pairingsShellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsVeal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
> view pairingsPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Beef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsPork
Portuguese-style pork roast
Oven-roasted pork with paprika, chicken stock, and white wine.
> view pairings