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Game animals
Saddle of hare a la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsShellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsCheeses
Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Sea fish
Pickled herring
Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsBeef
Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Others
Lamb and beef gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsPoultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsFreshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Tome des Bauges
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.
Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.