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Beef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Cheeses
Venus
United States. Washington.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with cider.
Ripening : 10 to 12 months.
Sheep and Goats
Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view pairingsBeef
Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsCheeses
Taleggio
Italy. Lombardy.
Semi-soft raw cow's milk cheese with a washed orange rose rind.
Ripening : 25 to 40 days.
Sheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSea fish
Slab of salmon with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsDesserts
Vatrushka with lemon
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsVeal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings