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Main meals
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
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Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Cooked meats
Glazed ham
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
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Hidden Falls
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsBeef
Rump steak with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsShellfish and Seafood
Bay scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.
Beef
Beef tournedos with green peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.