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Beef
Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Cheeses
L’Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Veal
Veal filet mignon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
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Försterkäse
Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.
Cheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
Veal
Veal grenadine with mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsBeef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Cheeses
Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
Beef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Desserts
Praline merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.