Shellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Meal families
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPork
Tonkatsu
Japan.
Breaded and fried pork chop served with shredded cabbage, Worcestershire sauce and karashi. (Chinese mustard).
Dish that is usually accompanied by rice and miso soup.
Cheeses
Brie de Montereau
France. Brie. Fontainebleau.
Soft-ripened cow's milk cheese with white mould rind.
Beef
Roast fillet of beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsPoultry
Salmi of squab
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSauces
Porcini mushroom cream sauce
Porcini mushrooms and shallots with veal stock, cream and white wine.
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Rupert
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 8 months.
Cheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Beef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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