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Veal
Veal shank slice with cider
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsSauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsSheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Warm starters
Vegetable nems
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
> view pairingsCheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsSheep and Goats
Roasted rack of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings