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Beef
Braised beef 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 pairingsCheeses
Gorgonzola piccante
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Veal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsSauces
Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsCold starters
Langoustine cocktail
Langoustine salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairings