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Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsSauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsCheeses
Grana Padano
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.
Pork
Peking knuckle of pork with spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsPork
Currywurst
Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with cream vinaigrette sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsMain meals
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
> view pairingsSheep and Goats
Leg of lamb with garlic cream
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.
Cheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Game birds
Larded quail
To lard : to insert small pieces of bacon or cured ham into meat.
> view pairings