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Poultry
Guinea fowl with paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsVeal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsDesserts
Cherry gratin with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsBeef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairings