Freshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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Meal families
Desserts
Macarons
Cupcakes made with two meringue cookies and a cream or ganache between them.
> view pairingsMain meals
Langoustine sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsRabbit
Rabbit chasseur
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.
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Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.
Cold starters
Turkey meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsCheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Cheeses
Idiazabal
Spain. Basque Country.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 60 days minimum.
Sheep and Goats
Lamb offal fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> 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 pairingsShellfish and Seafood
Langoustines and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
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