Main meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella with seafood, fish or meat, made from rice and very spicy.
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Desserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsShellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
> view pairingsDesserts
Framboisier cake and vanilla sauce
Framboisier : cake based on raspberry with sponge cake and cream.
> view pairingsShellfish and Seafood
Scallops with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Poultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsEggs
Eggs Benedict
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsShellfish and Seafood
Oysters with jelly
Oysters poached in their own juice and served on a lemon jelly made with chicken stock.
> view pairingsCheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Cold starters
Ham in aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view pairingsFreshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
> view pairingsPoultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Game birds
Roasted young partridge with porcini
Young Partridge : under 8 months old.
> view pairingsCheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.