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Game animals
Wild boar fillet with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsWarm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSheep and Goats
Leg of lamb en croûte
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsPoultry
Glazed fattened chicken with sweet 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.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.