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Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsMain meals
Cottage cheese pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsDesserts
Caramelized pears mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsWarm starters
Salmon puff pastry with a julienne of vegetables
Julienne : vegetables cut into batons.
> view pairingsSea fish
Sardinade
Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.
> view pairingsCheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Sea fish
Sea bass ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsDesserts
Frangipane cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsVeal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairings