Cooked meats
Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsCooked meats
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsSea fish
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Cold starters
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSheep and Goats
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCold starters
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsCheeses
United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.
Desserts
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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Peaches cooked in wine syrup with toasted almonds.
> view pairingsBeef
Tournedos: slice cut from the end portion of tenderloin.
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