Food and wine pairing ideas
Poultry
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Offal and tripe
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCold starters
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 pairingsCheeses
Italy. Campania.
Speciality made with buffalo's milk by the pasta filata method.
Veal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with white mould rind.
Desserts
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsDesserts
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsSheep and Goats
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Main meals
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsDesserts
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairings