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Beef
Braised beef cheek with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPizza, Quiche, Tart and Pie
Pizza alla puttanesca
Pizza made with anchovies, capers, olives, and bell peppers.
> view pairingsSea fish
Sea Bream carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsMain meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsShellfish and Seafood
Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Freshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairingsGame birds
Roast quail with Griottines
Griottines : cherries macerated in a kirsch liqueur.
> view pairingsGame birds
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.
Others
Chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairings