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Sea fish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view pairingsSea fish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsCold starters
Shrimp 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 pairingsPoultry
Ostrich tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Shellfish and Seafood
Scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsMain meals
Mont d’or raclette
Raclette : melted cheese served with cold cuts, potatoes and vegetables.
> view pairingsDesserts
Peach 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 pairingsDesserts
Mirabelle plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Fresh anchovies marinated in white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Poultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tagliatelle carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view pairingsPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsShellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsMain meals
Spicy fondue
Fondue made with Gruyère, red and green bell peppers, and chili pepper.
> view pairingsShellfish and Seafood
Moules marinière served cold
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsAppetizers
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Ice cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
> view pairings