Beef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
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Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Hard pasteurized cow's milk cheese with natural rind.
Ripening : over 12 months.
Cooked meats
Poultry paté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Sauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
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Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Cheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Beef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMain meals
Young wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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