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Meal families
Sea fish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsPoultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
Others
Lobster guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Main meals
Monkfish tajine with confit lemon
Tajine : stew of vegetables, fish or meat.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
Poultry
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsSauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsSea fish
Turbot with Champagne 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 pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsOffal and tripe
Sautéed veal kidney with vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairings