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Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Dolma
Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.
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Santranges
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.
Cheeses
L’Ami du Chambertin
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.
Poultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Poultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Brie de Melun
France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.
Cheeses
French gruyère
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.
Pressed and cooked cheese made from raw cow's milk containing holes ranging in size from a pea to a cherry.
Ripening : 4 months minimum.
Game birds
Roast quail with Griottines
Griottines : cherries macerated in a kirsch liqueur.
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