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Sauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsDesserts
Strawberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsMain meals
Potjevleesch
French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.
> view pairingsDesserts
Raspberry trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsCheeses
Estrella La Peral
Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.
Beef
Grilled beef tournedos with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsCheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Beef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
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