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Beef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsSheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsVeal
Braised calf’s head
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsCooked meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Pork
Pork roast with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsVeal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view pairings