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Poultry
Duck a l’orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsCheeses
Patachouffe
Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSea fish
John Dory with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsPoultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsPork
Welsh rarebit
United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.
Sauces
Walnut sauce
Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.
> view pairingsVeal
Veal tournedos with forestière sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Game birds
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsDesserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsBeef
Roasted rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairings