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Meal families
Salads
Frisée salad with lardons and poached eggs
Frisée salad with bacon, a poached egg, and vinaigrette.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsPoultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsPork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsShellfish and Seafood
Bay scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsSea fish
Fresh anchovies marinated in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsBeef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsSea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsShellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairings