Serve at:
16-18. °C Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealMeal and wine pairing
This wine is paired well with 119meals
Meal families
Beef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Beef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the mealMushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
> view the mealCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duckling with turnips
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts
Served cold or hot.
Cooked meats
Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Poultry
Duck aiguillette with red wine sauce
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view the mealPoultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the meal