All dishes:
Meal families
Sea fish
Poached darne of salmon with hollandaise sauce
Darne : cross-section of one inch in thickness, including the backbone.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Desserts
Cofee bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPoultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsSea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Duck aiguillette with white grapes
Aiguillette : thin strips of chicken breast.
> view pairingsSauces
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
> view pairingsOffal and tripe
Braised veal sweetbreads with crayfish
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
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.
Cheeses
Gratte-paille
France. Île-de-France. Seine-et-Marne.
Triple cream cow's milk cheese, soft-ripened with white mould rind.