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Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Sea fish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsShellfish and Seafood
Tellines mariniere with herbs
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsSea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCold starters
Vegetable aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsCold starters
Porcini carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsFreshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
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