Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Meal families
Game animals
Saddle of hare a la royale
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsSea fish
Bilbao eels
Basque Country.
Dish with elver eels, garlic, olive oil and chili pepper.
Sheep and Goats
Saddle of lamb in salt pastry crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Queso de Mahón-Menorca artesano joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Sauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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Fresh goat cheese with garlic and herbs
Cheese similar to cream cheese with garlic and herbs.
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Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsPoultry
Cold fried chicken with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Milk fed lamb with herbs de Provence
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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