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Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsDesserts
Apple crumble with spices
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsDesserts
Lemon and mascarpone macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsAppetizers
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsBeef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spring vegetable aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Shellfish and Seafood
Clam fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairings