Beef
Beef cheek daube with red wine and braised endive
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 pairingsSearch a meal
All dishes:
Meal families
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsCheeses
Montboissié du Haut Livradois
France. Auvergne.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Sea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.
Cheeses
Wrangeback
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsAppetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsSheep and Goats
Shoulder of lamb with spices
Pair according to the hotness of the spices.
> view pairingsShellfish and Seafood
Lobster a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.