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Desserts
Iced chocolate and raspberry parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsSea fish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
> view pairingsSea fish
Monkfish in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Cheeses
Limburger
Germany. Netherlands. Limburg.
Soft cheese made from raw or pasteurized cow's milk with washed rind.
Game birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Sheep and Goats
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsOffal and tripe
Braised veal sweetbreads with endive fondue
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPoultry
Chicken with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairings