Food and wine pairing ideas
Beef
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Desserts
Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.
Offal and tripe
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Beef
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsDesserts
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsDesserts
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsDesserts
Rectangular cake made from butter, ground almonds and egg whites.
> view pairingsSalads
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view pairingsBeef
Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsVeal
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsDesserts
Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).
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