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Beef
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.
Shellfish and Seafood
Sautéed scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCheeses
Saint-Paulin
Canada. France.
Pressed and uncooked cheese made from cow's milk.
Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsDesserts
Apple and rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsMain meals
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSheep and Goats
Leg of lamb with garlic cream
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.