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Sauces
Black truffle butter
Black truffle butter: butter with black truffle and Cognac.
> view pairingsBeef
Bordeaux style beef tenderloin
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsBeef
Grilled steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Sheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsVeal
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.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.