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Meal families
Mushrooms, Vegetables, Pasta and Rice
Morel and horn of plenty fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Red fruit crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCooked meats
Grilled andouille de Vire
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsShellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsPoultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsDesserts
Redcurrant vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsCheeses
Saint-Paulin
Canada. France.
Pressed and uncooked cheese made from cow's milk.
Cold starters
Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsShellfish and Seafood
Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsSea fish
Red tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairings