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Meal families
Game birds
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsDesserts
Pineapple bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsCheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.
Main meals
Provençal wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCold starters
Crab mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsCheeses
L’Ami du Chambertin
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.
Eggs
Eggs in snow
Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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