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Sheep and Goats
Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Beef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsSea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Game animals
Wild boar fillet with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsPizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
> view pairingsCheeses
Brokkelkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.
Poultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsShellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
> view pairingsSheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts
Raspberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairings