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Beef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Sheep and Goats
Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsDesserts
Chocolate and Griottines twelfth night cake
Griottines : cherries macerated in a kirsch liqueur.
> view pairingsDesserts
Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
> view pairingsShellfish and Seafood
Crayfish a la nage with a lemon sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.
Offal and tripe
Veal kidney with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Pavé du Quercy
France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Desserts
Pear charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsVeal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Mozzarella di Bufala Campana
Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.
Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
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