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Game birds
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.
> view pairingsOthers
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Cheeses
Mascarpone
Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Poultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsSauces
Peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsSea fish
Sea bass fillets whith cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsPoultry
Chicken with cream sauce and button mushrooms
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
> view pairingsGame animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairings