Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
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Meal families
Mushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Veal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cooked meats
Rabbit pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Mediterranean sea bass fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Irish porter cheddar
Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Beef
Beef daube with black olives
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsBeef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.