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Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSea fish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view pairingsFreshwater fish
Russian-style gudgeons
Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.
> view pairingsBeef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Osterlammele
France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
> view pairingsShellfish and Seafood
Scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairings