All dishes:
Meal families
Poultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Veal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Guinea fowl with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsVeal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Tellines with garlic
Tellines: small clams of Camargue with long flat shell.
> view pairingsCheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Sea fish
Brill with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsShellfish and Seafood
Scallops with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairings