All dishes:
Meal families
Freshwater fish
Roasted pike with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsPoultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsMain meals
Provencal wild boar daube
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 pairingsCooked meats
Lomo embuchado
Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.
Freshwater fish
Roast pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Razor shell and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.
Poultry
Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairings