Food and wine pairing ideas
Sea fish
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Sea fish
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCold starters
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsShellfish and Seafood
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsBeef
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Sea fish
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsVeal
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsDesserts
Frangipane: almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsShellfish and Seafood
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSheep and Goats
France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.