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Sauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsPizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsCheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMain meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsSea fish
John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.