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Main meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsPoultry
Souvarov-style pigeon
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsVeal
Fricandeau of veal with sorrel sauce
Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsShellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsGame birds
Quail fillet with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsCheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Shellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairings