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Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.
> view pairingsDesserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Shellfish and Seafood
Moules marinieres
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Game animals
Saddle of hare with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsFreshwater fish
Trout 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.
> view pairingsSea fish
Sea bass fillets a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCold starters
Spiny lobster with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsPoultry
Salmi of pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsPork
Cold roast pork with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsMain meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsOffal and tripe
Lamb kidneys and red wine
Kidneys cooked in oil before simmered in wine.
> view pairings