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Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view pairingsCheeses
Shropshire blue
United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsDesserts
Casse-museau
France. Occitania. Tarn. Brassac.
Crispy brioche made with sheep’s milk and a molten heart.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsBeef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Cheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Beef
Grilled beef with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsPoultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsEggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairings