Sea fish
Grilled sea bass with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Meal families
Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsCooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.
> view pairingsCheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Shellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.
> view pairingsCold starters
Scallop shell of fish with mayonnaise
Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.
> view pairingsCheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Cold starters
Pike mousse with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsShellfish and Seafood
Bay scallop with garlic butter
Garlic butter : butter with garlic.
> view pairingsSheep and Goats
Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsFreshwater fish
Zander blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Sheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
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