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Desserts
Peach trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsMain meals
Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsSauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsBeef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view pairingsCheeses
Limburger
Germany. Netherlands. Limburg.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view pairingsGame birds
Quails with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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