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Desserts
Coffee charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsBeef
Beef tongue with sauce ravigote
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsCheeses
Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.
Shellfish and Seafood
Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsSauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view pairingsSea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSauces
Montpellier butter
Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.
> view pairingsBeef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Passion fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsFruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairings