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Desserts
Chocolate and morello cherry shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Mushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsBeef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Desserts
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Poultry
Squab with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsPoultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Shellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
> view pairingsSea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSea fish
Sea bass fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Darne of salmon with beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Poultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Peach miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsSauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view pairingsSheep and Goats
Braised lamb chops with rosemary
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSauces
Albufera sauce
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.
> view pairings

