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Sheep and Goats
Leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Game birds
Salmi of pheasant
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMain meals
Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsPoultry
Duck with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCooked meats
Rillettes de Tours
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.
> view pairingsPoultry
Chicken with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Consommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Sheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsDesserts
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Game animals
Venison and sauce poivrade
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.
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