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Meal families
Poultry
Chicken with cream sauce and button mushrooms
Cream sauce : béchamel sauce with cream.
> view pairingsBeef
Grilled steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPoultry
Souvarov-style pigeon
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsCheeses
Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Game birds
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsMain meals
Sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Cheeses
Rogue river blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.
Shellfish and Seafood
Bay scallops with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairings