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Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Provençal sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
St Gall Extra mature
Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.
Eggs
Eggs in snow
Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsCheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Sea fish
Sea bream tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsConsommé and Soup
Gazpacho with green pepper
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsDesserts
Pear bavarian creram and apple coulis
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsMain meals
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
> view pairingsSheep and Goats
Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Mushrooms, Vegetables, Pasta and Rice