Meal and wine pairing

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Ground beef or pork hash.

Beef

Beef tongue

Beef

Beef tongue with sauce ravigote

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Beef

Bordeaux style beef tournedos

Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Beef

Bordeaux style entrecote

Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

Cheeses

Boulette d’Avesnes

France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.

Veal

Braised cushion of veal

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Bresse fattened chicken in demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Cheeses

Brie

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Cooked meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

Cooked meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

Poultry

Capon with chestnuts

Sheep and Goats

Champvallon style Lamb cutlets

Champvallon : Baked between two layers of potatoes with a chicken stock.

Beef

Chateaubriand

Piece of beef meat from 4 to 8 cm cut in the tenderloin filet.

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poultry

Chicken with mushrooms

Poultry

Chicken with wine vinegar

Poultry

Cold confit of goose

Poultry

Cold duck confit

Poultry

Confit duck leg