Meal and wine pairing

Sauces

Americaine sauce

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

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Shellfish and Seafood

Baked oysters

Shellfish and Seafood

Baked oysters with a julienne of leek

Julienne : vegetables cut into batons.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

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.

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Veal

Calf’s head with gribiche sauce

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

Cheeses

Camembert au calvados

Camembert bathed for several hours in Calvados then covered with breadcrumbs.

Cheeses

Cancoillotte

France. Franche-Comté. Lorraine. Luxembourg.
Runny cheese made from skimmed milk curd.

Sauces

Champagne sauce

Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cheeses

Chaource

France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.

Poultry

Chicken with Champagne sauce

Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Cheeses

Coach farm triple cream goat cheese

United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.

Cold starters

Cold lobster bavarois

Starter made with coral and lobster coulis in jelly.

Cold starters

Crab and lobster stuffed avocado

Cold starters

Crab aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Cold starters

Crab aspic with herbs

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Cold starters

Crab pâté

Shellfish and Seafood

Crayfish with cream sauce

Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Crayfish with fresh cream