Beef
Grilled Bordeaux style steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Meal families
Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
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Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
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Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Main meals
Tartiflette with Munster
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler permutation of these).
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 3 months.
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
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