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Shellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsCooked meats
Sabodet
Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.
Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
> view pairingsGame birds
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsSheep and Goats
Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsOthers
Crab guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Desserts
Red berry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairings