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Meal families
Shellfish and Seafood
Lobster claws in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Shellfish and Seafood
Bay scallop skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsSea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsWarm starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Main meals
Burgundy style potée
Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsCheeses
Gournay
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Poultry
Roasted young guinea fowl with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsDesserts
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsSea fish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mounassou
France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.
Cheeses
Tilsiter Switzerland
Switzerland.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 3 months minimum.
Red label.