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Poultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
> view pairingsPoultry
Roasted squab and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsCheeses
Quadrello di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.
Consommé and Soup
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Sea fish
Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsBeef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsPoultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Pork
Sainte-Menehould style pork trotters
Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).