Sauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
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Meal families
Sea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Cheeses
Olivia
France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.
Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).
Pizza, Quiche, Tart and Pie
Fouée with rillauds
France. Touraine.
Hot bread roll stuffed with rillauds.
Cheeses
Charolais
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Offal and tripe
Veal kidneys with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsSauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsCold starters
Vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsPork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsAppetizers
Radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
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