Meal and wine pairing

Sauces

Albufera sauce

Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Shellfish and Seafood

Bay scallop with supreme sauce

Supreme sauce : chicken or veal velouté reduced before adding the cream.

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Eggs

Black truffle omelette

Sea fish

Braised salmon

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Offal and tripe

Braised veal sweetbreads with spices

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Chicken with crayfish

Cold starters

Cold lobster bavarois

Starter made with coral and lobster coulis in jelly.

Shellfish and Seafood

Crayfish a la nage in a beurre blanc sauce

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Salads

Crayfish salad

Shellfish and Seafood

Crayfish tails

Salads

Crayfish tails salad

Shellfish and Seafood

Crayfish with fresh cream

Poultry

Duck dodine

Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.

Cooked meats

Duck paté with duck foie gras

Cold starters

Egg in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Poultry

Fattened chicken in demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

Poultry

Fattened chicken with morels

Freshwater fish

Gefilte fish

Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.