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Sea fish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with rillauds
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushromm risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSauces
Walnut sauce
Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Cheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
> view pairingsDesserts
Wild strawberry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsOthers
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Desserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
> view pairingsCheeses
Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOffal and tripe
Veal sweetbreads with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsOffal and tripe
Bordeaux style veal kidney
Kidney cooked in red wine and finished with Bordelaise sauce.
> view pairings