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Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.
Warm starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsShellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Warm starters
Spinach and ricotta quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Cheeses
Frinault sec
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.
Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Freshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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