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Poultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
Ravioles du Dauphiné with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsSheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
> view pairingsSea fish
Braised salmon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairingsPoultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsDesserts
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Poultry
Steamed chicken supreme stuffed with herbs
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
> view pairings