Sheep and Goats
Provencal roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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Desserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Stew of lamb with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Salads
Salade périgourdine
Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsDesserts
Mandarin bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Shellfish and Seafood
Bay scallop with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsDesserts
Chocolate and raspberry parfait
Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Sauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsPoultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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