Sheep and Goats
Lamb with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Shellfish and Seafood
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsMain meals
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsDesserts
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSheep and Goats
Noisette : small round piece of lean meat.
> view pairingsCold starters
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsFreshwater fish
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
Veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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