Pork
Peking pork
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
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Meal families
Veal
Veal medallion with chanterelle
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsAppetizers
Poivrade artichokes with olive oil
Raw vegetables soaked with seasoned olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.
Poultry
Duck breast with poached pears and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSalads
Apple and walnut salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsCheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 4 months minimum.
Sea fish
Sea bass in salt pastry crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsSauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view pairingsDesserts
Pear charlotte with caramel custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsDesserts
Orange bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsOffal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.