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Meal families
Cold starters
Oyster and mussel tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsBeef
Bordeaux style sautéed rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Sheep and Goats
Leg of lamb with provençal herbs
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Beef
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.
> view pairingsShellfish and Seafood
Marinated octopus
Pieces of octopus marinated in olive oil and sherry vinegar.
Served with a salad of onions, peppers and tomatoes…
Pork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Desserts
Praline macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsCheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Shellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsFreshwater fish
Pike quenelles with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings