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Cooked meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Cheeses
Brocciu secu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 4 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
> view pairingsPork
Pork ribs with devil’s sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsWarm starters
Spinach and ricotta pie
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsCooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
Mushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Sheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Sea fish
Salmon with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairings