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Meal families
Game birds
Quail salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsMain meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
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.
Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Poultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsMain meals
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Desserts
Strawberry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsPoultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsCheeses
Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.
Sheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsOffal and tripe
Grilled merguez
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.