Meal and wine pairing

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Appetizers

Aperitif

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

Freshwater fish

Artic char with meuniere sauce

Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Salads

Avocado and grapefruit salad

Pizza, Quiche, Tart and Pie

Bay scallop and seafood tart with leek fondue

Shellfish and Seafood

Bay scallop tartar with citrus

Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Sauces

Black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Sea fish

Brandade de morue parmentière

Brandade with mashed potatoes.

Sea fish

Breaded fish fillets

Sauces

Brown butter sauce

Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.

Salads

Caesar salad

Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Appetizers

Cheese bites

Warm starters

Cheese puff pastry

Warm starters

Cheese soufflé

Served hot.