Meal and wine pairing

Main meals

Aligot and grilled sausage

Main meals

Aligot and grilled Toulouse sausage

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

Sheep and Goats

Baron of lamb with porcini

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Cooked meats

Bayonne ham

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Beef axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Beef

Beef cheek and mashed potato with black truffle

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.

Beef

Beef skewers

Beef

Beef tongue with Madeira sauce

Madeira sauce : Demi-glace (brown stock reduced) with Madeira.

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

Desserts

Black and red fruit Eton mess

Desserts

Black and red fruits pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

Sheep and Goats

Blanquette of lamb with fresh mint

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Sauces

Bolognese sauce

Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.

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..

Sheep and Goats

Braised shoulder of lamb

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Veal

Braised veal shank

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Appetizers

Bread with tomato

Toast rubbed with garlic and fresh tomatoes with thin slices of ham.

Sauces

Brown sauce

Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.