Serve at:
14-16. °C Beef
Beef 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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This wine is paired well with 59meals
Meal families
Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert au calvados
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
> view the mealCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
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Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view the mealSheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
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Gubbeen Extra Matured
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.
Main meals
Hamburger
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.