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Game birds
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsWarm starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPork
Pork ribs with devil’s sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsSheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed morels
Prefer a pairing based on the stuffing.
> view pairingsBeef
Beef tongue with sauce ravigote
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsPoultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsEggs
Scotch eggs
United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Sea bass tartare with seaweed
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Sea fish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
> view pairings