Poultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
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Sauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.
Freshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsConsommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
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Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
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Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Chocolate cake and cofee custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
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Patacabra
Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.
Cheeses
Lincoln log
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Pizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).
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