Desserts
Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
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Meal families
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsBeef
Beef cheek daube with red wine and braised endive
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCooked meats
Lomo embuchado
Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsOffal and tripe
Veal kidneys with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsDesserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPoultry
Duck breast with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsSea fish
Provencal tuna
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsSea fish
Pan seared salmon
Darne : cross-section of one inch in thickness, including the backbone.
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