Sea fish
Shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSearch a meal
All dishes:
Meal families
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
> view pairingsPizza, Quiche, Tart and Pie
Bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Sheep and Goats
Stew of lamb with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Sea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCheeses
Saint-Honoré
Canada. Quebec.
Triple cream cow's milk cheese, soft with white mould rind.
Sea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.