Poultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
All dishes:
Meal families
Cheeses
Tres leches
Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.
Pizza, Quiche, Tart and Pie
Bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsShellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsShellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsPoultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCold starters
Blintz with taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Shellfish and Seafood
Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Freshwater fish
Trout with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSea fish
Slab of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairings