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Poultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCooked meats
Goose paté with goose foie gras and black truffle
Served cold or at room temperature.
> view pairingsDesserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Cold starters
Sainte-Maure goat cheese and walnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsOffal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
Sauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsShellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Chocolate macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairings