Food and wine pairing ideas
Poultry
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Cheeses
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Sheep and Goats
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Others
Skewers with beef, mushrooms, quail wings and eggs, pork with cheese, chicken, etc, served with salt or teriyaki sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsCooked meats
Fresh sausage composed mainly of meat and pork liver with garlic.
> view pairingsBeef
Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Cheeses
United States. California.
Pasteurized cow's milk cheese with washed rind.
Sheep and Goats
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.