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Meal families
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view pairingsCheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Main meals
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
Sea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Grana Padano oltre 16 mesi
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.
Sea fish
Hake steak Provençal
Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Poultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCold starters
Pike mousseline with crawfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
> view pairingsDesserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsSalads
Waldorf salad
Julienned apple and celery salad with walnuts and a mayonnaise dressing.
> view pairingsCheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
Cheeses
Patachouffe
Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.
Beef
Braised oxtails in red wine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.