Eggs
Toupinel egg
Poached egg served in a baked potato and topped with Mornay sauce.
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Beef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Marinated herring dieppoise
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsPoultry
Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Poultry
Salmi of guinea fowl
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta cooked with tomato, salted anchovies, garlic, capers, olives and peppers.
> view pairingsDesserts
Eggs in snow with raspberry
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsBeef
Braised oxtail
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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