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Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
> view pairingsPoultry
Grilled chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsFreshwater fish
Fish quenelles with 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."
Sea fish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Mandarin bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsSauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsMain meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsCheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.