Coteaux du Vendômois rouge

Sauces

Maitre d'hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Eggs

Oven eggs

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Beef

Pastel de papa

Argentina.

A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.

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Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Poultry

Roast chicken with french fries

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Poultry

Roast chicken with thyme

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Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

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Main courses

Seafood platter

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Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.

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Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Mushrooms, Vegetables, Pasta and Rice

Steamed potatoes

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Cheeses

Tarentaise cheese

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 9 months minimum.

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Consommés, Broths and Soups

Vegetable soup

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Food and wine pairing