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Meal families
Poultry
Bordeaux style duck confit
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSalads
Greek salad
Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.
> view pairingsDesserts
Fraisier cake
Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.
> view pairingsSauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
> view pairingsVeal
Veal tournedos with forestière sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
Cheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
Desserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Shellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsShellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Langoustine tartare with mango
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings

