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Beef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsShellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsMain meals
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSheep and Goats
Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsPoultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsDesserts
Lemon and mascarpone mousse
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Brousse
France. Provence-Alpes-Côte d’Azur.
Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.
Desserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.