Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Meal families
Pizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Poultry
Pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
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Crayfish a la nage with lemon sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Lemon Sauce: butter, lemon, cream and mustard.
Pork
Moo shu pork
Northern China.
Sliced or shredded pork chop meat mixed with scrambled eggs, wheat noodles, onions and possibly thinly sliced wood ear mushrooms (black fungus), sliced bamboo shoots seasoned with peanut oil.
Game animals
Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
Sea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Langoustines with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Provencal tomatoes
Tomato with garlic, onion, parsley, breadcrumbs…
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Lamb with 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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Caramel pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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