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Pork
Grilled pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view pairingsSauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsRabbit
Young rabbit with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Glazed fattened chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Poultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
> view pairingsSheep and Goats
Leg of lamb with tarbais beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsSauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsCheeses
Queso de Mahón-Menorca artesano
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk.