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Cheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Sea fish
Sole with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsPork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsBeef
Beef tongue with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsSheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Freshwater fish
Pike-perch with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsMain meals
Morvandelle pote
Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.
> view pairingsGame animals
Saddle of hare a la royale
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsCheeses
Maasdam
Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
> view pairings