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Sea fish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Sea fish
Grilled sea bream a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsDesserts
Praline bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsFreshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsConsommé and Soup
French onion soup gratinee
Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.
> view pairingsDesserts
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
> view pairingsCheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairings