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Meal families
Offal and tripe
Venetian calf’s liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
> view pairingsShellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsEggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsMain meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsBeef
Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Mushrooms, Vegetables, Pasta and Rice
Pea risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Cheeses
Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.