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Main meals
Sea tartiflette
Dish made with cream, potatoes, cheese, and seafood and/or fish, gratinated with cheese.
> view pairingsSauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Pork
Grilled pig’s trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsAppetizers
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsCheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Beef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Desserts
Quince crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.
Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsSheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsShellfish and Seafood
Sautéed bay scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsSheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.