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Meal families
Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
> view pairingsShellfish and Seafood
Sautéed bay scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsBeef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsDesserts
Pear, apple and almond crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsPoultry
Ginger chicken
Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.
Mushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
Freshwater fish
Trout au bleu with hollandaise sauce
Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Poultry
Souvarov-style pigeon wings
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsSauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
> view pairingsDesserts
Red fruits in aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsDesserts
Florentins
Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.
> view pairingsBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Poultry
Roasted duck breast with grenaille potatoes
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
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