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Beef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Cheeses
Laruns
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.
Sea fish
Salmon carpaccio with herbs
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSea fish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsRabbit
Young rabbit with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsBeef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Cardoon with bone marrow
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
> view pairingsShellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsOffal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Consommé and Soup
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
> view pairingsSheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsSauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairings