Sea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsSea fish
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCold starters
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsSea fish
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Rabbit
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.
> view pairingsDesserts
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Cheeses
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.
Eggs
Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).
> view pairingsPoultry
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSheep and Goats
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCheeses
United States. Indiana.
Raw goat's milk semi-hard cheese with a yellow washed rind.
Sheep and Goats
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsGame birds
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsBeef
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.