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Meal families
Main meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
> view pairingsSheep and Goats
Shoulder of lamb with spices
Pair according to the hotness of the spices.
> view pairingsCooked meats
Small chitterling sausage with white wine
Sausage cooked with white wine and deglazed with cream.
> view pairingsCheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Beef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsCheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Veal
Veal tenderloin with morel sauce
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Appetizers
Fish fritters with tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPoultry
Ostrich tournedos with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Lobster risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings