Shellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
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Poultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsPork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.
Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.
Cheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 16 months.
Pork
Moo shu pork
Northern China.
Sliced or shredded pork chop meat mixed with scrambled eggs, wheat noodles, onions and possibly thinly sliced wood ear mushrooms (black fungus), sliced bamboo shoots seasoned with peanut oil.
Poultry
Chicken wings with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Roasted veal kidneys with horseradish sauce
Horseradish sauce: velouté with grated horseradish.
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Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.