Côtes de Bordeaux Blaye rouge

Sheep and Goats

Grilled leg of lamb cooked over vine shoots

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Pork

Grilled pig's trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Mushrooms, Vegetables, Pasta and Rice

Grilled porcini mushrooms

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Grilled poultry

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Sheep and Goats

Grilled rack of lamb

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Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

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Offal and tripe

Grilled veal kidney

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Poultry

Guinea fowl with cabbage

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Cured Meats

Hare a la royale pâté

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Served cold or at room temperature.

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Cured Meats

Jambon de pays

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Offal and tripe

Lamb kidneys and red wine

Kidneys pan-fried in oil and braised in wine.

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Sheep and Goats

Lamb offal fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Offal and tripe

Lamb offal stew

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Sheep and Goats

Lamb skewers

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Offal and tripe

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Salads

Landaise salad

France. Nouvelle-Aquitaine. Landes.

Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.

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Sheep and Goats

Leg of lamb with flageolets beans

Leg of lamb : Cut of meat consisting of the saddle and the leg.

One thigh is called Chump.

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Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Sauces

Madeira sauce

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

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Pork

Mixed vegetables

Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.

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Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Cheeses

Paški sir

Croatia. Pag.

Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 4 months minimum.

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Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Ripening : 4 weeks.

Prefer a pairing with a wine aged 3 to 5 years old.

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Food and wine pairing