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Sea fish
Roasted sea bass with gravy
Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
> view pairingsCheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
> view pairingsCheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
Sheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Shrimp jambalaya
United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.
Main meals
Dim sum shrimp
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
> view pairingsPoultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Desserts
Raspberry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSea fish
Salmon tartare with red caviar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Pear zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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