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Meal families
Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Freshwater fish
Trout almondine with meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Cooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Sheep and Goats
Lamb noisette with spices
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsShellfish and Seafood
Squid in american 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."
Warm starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsFreshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Pizza, Quiche, Tart and Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.