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Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Consommé and Soup
Asparagus velouté
Velouté : soup enriched with fresh cream and egg yolk.
> view pairingsGame animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsOffal and tripe
Veal kidney with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsCheeses
Rigotte de Condrieu
France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.
Pork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsDesserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairingsBeef
Braised beef with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fish sauerkraut
Sauerkraut with haddock, monkfish and salmon.
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsShellfish and Seafood
Scallops in sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsShellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairings