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Meal families
Shellfish and Seafood
Spiny lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsCheeses
Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Poultry
Chicken with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsPoultry
Braised duck with mushrooms
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsConsommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.
Veal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.
Desserts
Cherry scones
United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.
Cheeses
Raw mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsDesserts
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.