Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsAll dishes:
Meal families
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
> view pairingsSea fish
Braised salmon
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSauces
Caper sauce
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
> view pairingsPoultry
Peking fattened chicken with sweet spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
Sheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Offal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsDesserts
Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Manchego viejo
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 1 to 2 years.
Sea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Sea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Cheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.