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Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Mushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view pairingsVeal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsCheeses
Taupinière du Poitou
France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.
Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Desserts
Alsatian-style blueberry tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
> view pairingsShellfish and Seafood
Lobster salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsSauces
Piquante sauce
Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.
> view pairingsCheeses
Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
Mushrooms, Vegetables, Pasta and Rice
Fish sauerkraut
Sauerkraut with haddock, monkfish and salmon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
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