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Meal families
Main meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
> view pairingsCheeses
Idiazabal
Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSea fish
Sea bass with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsBeef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Pork
Catalan pork cheek
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Beef
Roasted beef tenderloin with red wine emulsion
Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.
> view pairingsCheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Sea fish
Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Poultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Cheeses
Wrangeback
Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.