Sheep and Goats
Shoulder of lamb with spices
Pair according to the hotness of the spices.
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Meal families
Sauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
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Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Desserts
Orange bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Alpha Tolman
United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.
Sea fish
Darne of monkfish with green peppercorn sauce
Darne : cross-section of one inch in thickness, including the backbone.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Cheeses
Old Gouda
Netherlands.
Semi-soft whole cow's milk.
Ripening : 10 to 12 months.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsConsommé and Soup
Lobster gazpacho
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsBeef
Beef braised in red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Turbot fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Oeufs au lait and strawberry
Boiled milk poured over eggs beaten in omelette and baked.
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