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Meal families
Sea fish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsPoultry
Roasted poultry with mushrooms
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsPoultry
Braised pigeon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsPoultry
Roasted capon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsGame birds
Roasted wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Grilovaný Hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.
Cheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.
Appetizers
Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
> view pairings