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Veal
Veal rump steack with morel mushrooms and a cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPork
Peking knuckle of pork with spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsCheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Shellfish and Seafood
Sautéed scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsWarm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsSheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMain meals
Crab rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
> view pairingsCheeses
Pavé du Nord demi-vieux
France. Hauts-de-France. Nord. Pas-de-Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.