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Sauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSea fish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsShellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Raspberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.
> view pairingsSalads
Mesclun with black truffle
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCheeses
Bethmale
France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.
Cooked meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
Beef
White grape beef stew
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Romans
France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.
Sauces
Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings

