Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
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Meal families
Cheeses
Clonmore
Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.
Poultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
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Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Beef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Poultry
Duck a l’orange with dauphine potatoes
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsCheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Offal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCooked meats
Small chitterling sausage with red wine
Sausage cooked with red wine and deglazed with cream.
> view pairingsCheeses
Pavé du Nord jeune
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.
Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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