Meal and wine pairing

Shellfish and Seafood

Bay scallop skewers

Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...

Others

Croque-madame

Croque-monsieur with a fried egg or poached egg on top.

Others

Croque-madame with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Others

Croque-monsieur

Grilled ham and cheese sandwich.

Cheeses

Goat Cheese

Cooked meats

Head cheese

Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.

Others

Oven-baked croque-monsieur with bechamel sauce

Bechamel sauce : Butter and flour (roux) made with milk or cream.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Shellfish and Seafood

Scallops skewers

Shellfish and Seafood

Scallops skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

Appetizers

Seafood bites

Mushrooms, Vegetables, Pasta and Rice

Shrimp risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Usually served with steamed potatoes.
Gribiche sauce : sauce tartare (mayonnaise with capers, chives, pickles, and chopped parsley) with chopped hard-boiled egg.

Main meals

Tablier de sapeur with tartar sauce

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.