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Veal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
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Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
Desserts
Peach marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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Peperonata
Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.
Sauces
Porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsVeal
Veal chop with bolognaise 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.
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Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Beef
Tournedos Rossini and mashed potato with black truffle
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
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