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Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsSea fish
Sardinade
Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Prawn risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsMain meals
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsShellfish and Seafood
Clam fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsSauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
Veal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.