Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Gran Canaria
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with olive oil.
Ripening : 2 years.
Freshwater fish
Trout au bleu with hollandaise sauce
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Pizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsFreshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsBeef
Beef daube with raisins
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsPoultry
Poularde en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsCold starters
Salmon pâté with lemon sauce
Lemon Sauce: butter, lemon, cream and mustard.
> view pairingsSea fish
Sea Bream carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.