Veal
Veal tenderloin with vin jaune
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
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Meal families
Desserts
Pineapple bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCooked meats
Macon-style small andouillette sausage
Small chitterling sausage with shallot, mushroom, white wine and mustard.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Veal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsDesserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Consommé and Soup
Lobster gazpacho
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsDesserts
Chocolate macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsCheeses
Boursin
France.
Pasteurized cow's milk cheese similar to cream cheese with garlic and herbs.
Cheeses
Vendôme cendré
France. Centre. Orléanais. Villiers-sur-Loir.
Soft-ripened cow's milk cheese with a natural rind.
Main meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairings