Serve at:
10-12. °C Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealMeal and wine pairing
Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
This wine is paired well with 91meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes heart
Pairing possible if little or no vinegar.
> view the mealMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view the mealSauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view the mealShellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealCheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Cheeses
Brie de Meaux
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Brie fermier
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
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.
> 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.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view the mealVeal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view the mealMain meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view the mealCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.