Corbières rouge

Mushrooms, Vegetables, Pasta and Rice

Tomato soufflé with ham

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

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Offal and tripe

Tripes à la mode de Caen

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Offal and tripe

Tripous

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Cold starters

Turkey meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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Poultry

Turkey stuffed with chestnuts

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Poultry

Turkey with black truffle

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Poultry

Turkey with chestnut

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Pizza, Quiche, Tart, Pie

Two peppers pizza

Pizza with yellow and red bell peppers and mozzarella.

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Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Prefer a pairing with a wine aged 1 to 4 years old.

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Prefer a pairing with a wine aged 1 to 4 years old.

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Veal

Veal Milanese

Milanesa : with a Parmesan breadcrumb crust.

Pairing with a dominant Syrah (shiraz) grape.

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Prefer a pairing with a wine aged 1 to 4 years old.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable lasagna

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Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

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Furred game

Venison fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Venison stew

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Cheeses

Vintage clothbound Cheddar

United Kingdom. Devon.

Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.

Ripening : 24 months.

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Poultry

Warm duck foie gras

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Cheeses

Warm goat cheese

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Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Furred game

Wild boar civet

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Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Furred game

Wild boar fillet with bordelaise sauce

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

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

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Food and wine pairing