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Veal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsSheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Veal
Amourettes with morel mushrooms and potatoes
Amourettes : fritters of animals testicules.
> view pairingsPoultry
Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsPork
Diots with cabbage
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsCheeses
Dôme du Poitou
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Cheeses
Kanterkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.
Game birds
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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