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Shellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Sea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsFreshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCheeses
Garrotxa
Spain. Catalonia. Tarragona.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.
Ripening : 4 to 8 weeks.
Beef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Sea fish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsCooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsDesserts
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
> view pairingsPoultry
Pullet 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.