Meal and wine pairing

Cheeses

Anabasque

United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.

Beef

Beef carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

Others

Beef gyros

Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.

Others

Beef pita

Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.

Beef

Beef tournedos with green peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.

Beef

Beef tournedos with peppercorn sauce

Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.

Desserts

Black fruit meringue tart

Desserts

Black fruit pavlova

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

Desserts

Black fruit tart

Veal

Blanquette de veau

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.

Beef

Braised beef with carrots

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

Cheeses

Brie de Meaux

France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

Main meals

Burgundy style potée

Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with dark beer.

Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Cheeses

Charloe

United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Pork

Cheek and pigtail stew

Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken in cream sauce

Cream sauce : béchamel sauce with cream.