All dishes:
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Pizza, Quiche, Tart and Pie
Fresh goat cheese quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Poultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSheep and Goats
Milk fed lamb with thyme
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
> view pairingsPoultry
Braised pigeon
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsFreshwater fish
Artic char in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Caramel charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Salmon carpaccio with herbs
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairings