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Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
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Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
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Fattened chicken in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsBeef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
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Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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