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Game birds
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Shellfish and Seafood
Bay scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsSea fish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
> view pairingsDesserts
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
Offal and tripe
Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSalads
Autumn salad
Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…
> view pairingsBeef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsCheeses
Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.
Game animals
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view pairingsCheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Pork
Orange pork roast
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsSea fish
Provençal-style tuna
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsPoultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairings