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Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Sheep and Goats
Lamb noisette and mushrooms
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsSea fish
Sea bass with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsSauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view pairingsGame animals
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
> view pairingsMain meals
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
> view pairingsCheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Poultry
Squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairings