Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsVeal
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsDesserts
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Poultry
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Sauces
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsFreshwater fish
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Cheeses
Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, yellow to orange in color.
Ripening : 2 to 5 months.
Desserts
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsWarm starters
Puff pastry coating duck foie gras with black truffle.
> view pairingsSauces
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
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