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Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Hazelnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSheep and Goats
Salt-crusted lamb with broad beans
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCheeses
Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Pork
Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Pizza, Quiche, Tart and Pie
Perigord-style tart with porcini mushrooms and duck gizzards
> view pairingsSheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
> view pairingsSheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
> view pairingsDesserts
Candied chestnut vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsShellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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