Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
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Desserts
Brussels waffle
Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.
Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Pork spare ribs with devil sauce
Devil sauce : reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsSauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view pairingsCheeses
Castelrosso
Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
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Baked mozzarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Mushrooms, Vegetables, Pasta and Rice
Artichokes heart
Pairing possible if little or no vinegar.
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Chestnut macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsSea fish
Pickled herring
Herring marinated in vinegar with carrot, lemon, bay leaf, onion, mustard and sometimes served with fresh cream.
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