Veal
Roasted veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
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Meal families
Beef
Beef daube with carrots
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsFreshwater fish
Fish quenelles with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Chicken wings with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsSheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Little boy blue cheese
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.
Desserts
Blueberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsMain meals
Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
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Vatrushka with vanilla
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsSea fish
Shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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