Pork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Meal families
Consommé and Soup
Fish a la nage with saffron
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCheeses
Mozzarella di Bufala Campana
Italy. Campania.
Speciality made with buffalo's milk by the pasta filata method.
Cheeses
Twig farm goat tomme
United States. Vermont.
Semi-soft raw goat's milk cheese with a natural gray-brown rind.
Ripening : 3 to 5 months.
Offal and tripe
Lamb kidneys and red wine
Kidneys cooked in oil before simmered in wine.
> view pairingsBeef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsBeef
Roast beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsConsommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.
Sea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 weeks to 3 months.