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Meal families
Veal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsCooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Shellfish and Seafood
Langoustine tartare with mango
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.
Cheeses
Comté fruité
France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.
Sauces
Ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
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Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsDesserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
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