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Sheep and Goats
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsCooked meats
Ham hock
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Sea fish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
> view pairingsSea fish
Sea bream tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPoultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsCooked meats
Country style terrine and onion confit
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with cream vinaigrette sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsSea fish
Grilled sea bass fillets with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsVeal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsCheeses
Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.
Others
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
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