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Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsIce cream and sorbets
Iced nougatine parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsBeef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
Sea fish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.
Desserts
Pears cassolette with white wine
Cassolette : individual container for presenting a dish.
> view pairingsOthers
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Sea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCooked meats
Hare a la royale pâté
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Served cold or at room temperature.