Sauces
Bolognese sauce
Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
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Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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Monkfish in red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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Snail cassolette with cream and morel
Cassolette : individual container for presenting a dish.
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Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairingsGame birds
Salmi of quails
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Bitter-sweet shrimp
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
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Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
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Niolo
France. Corsica. Niolo.
Soft-ripened sheep or goat's cheese with washed rind.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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Diots with red wine
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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Pont-l’Evêque
France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.