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Sea fish
John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsFreshwater fish
Trout with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsSauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
> view pairingsSauces
Walnut sauce
Walnut sauce : sauce with chopped walnuts mixed with olive oil and fresh cream, cayenne pepper, salt and vinegar.
> view pairingsDesserts
Cherries Jubilee
Cherries poached in a light syrup and then flambéed with kirsch.
> view pairingsGame birds
Larded quail
To lard : to insert small pieces of bacon or cured ham into meat.
> view pairingsCheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.
Cooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
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