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Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Cooked meats
Hare a la royale pâté
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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Chicken tajine with lemon confit
Tajine : stew of vegetables, fish or meat.
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Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
> view pairingsCheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Sauces
Béchamel sauce
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
> view pairingsPoultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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