Meal and wine pairing

Poultry

Aiguillette of guinea fowl with sauce poivrade

Aiguillette : thin strips of chicken breast.
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.

Salads

Chicken liver salad with balsamic vinegar

Beef

Rib steak with red wine sauce

Rib steak : rib of beef with bone attached. Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Beef

Sautéed rump steak and herbs butter

Shellfish and Seafood

Spiny lobster stew

Pork

Toulouse sausage with red wine