Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
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Meal families
Cheeses
Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Cheeses
Imokilly Regato
Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.
Beef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Bleu du Queyras
France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue-veined cow's milk cheese with mould on the rind.
Veal
Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsFreshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Pear diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSea fish
Fresh herring home style
Fresh herring fillets, boiled in a broth with white wine, vinegar, carrots, onions, a bouquet (thyme, bay leaf and parsley) and served with a cold broth.
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