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Mushrooms, Vegetables, Pasta and Rice
Artichokes and hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCooked meats
Prosciutto di Parma
Italy. Parma.
Ham from the pork breeds : Duroc or Large White and slaughtered at the age of 9 months.
Ripening : 12 months minimum.
Poultry
Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Manchego viejo
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 1 to 2 years.
Mushrooms, Vegetables, Pasta and Rice
Mushroom fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsGame animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
> view pairingsDesserts
White wine poached pears cassolette
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsSea fish
Monkfish blanquette with saffron
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.
Cooked meats
Young partridge pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Shellfish and Seafood
Tellines with garlic
Tellines: small clams of Camargue with long flat shell.
> view pairings