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Shellfish and Seafood
Spiny lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsPoultry
Roasted capon with black truffle under the skin
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsBeef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shrimp risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Duck a l’orange and spices
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsSauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairings