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Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsVeal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPizza, Quiche, Tart and Pie
Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Sea fish
Shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsCold starters
Cold seafood in a shell
Cold dish made of mixed diced vegetables (macédoine) with seafood, salad, and mayonnaise, served in a scallop shell.
> view pairingsPoultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsVeal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.
> view pairingsCheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
Sheep and Goats
Lamb noisette with spices
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsSheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairings