All dishes:
Meal families
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
> view pairingsBeef
Rib steak with bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsShellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsGame animals
Doe fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsShellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Apple and banana crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsSea fish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings