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Meal families
Poultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbal, chicken, etc).
> view pairingsCheeses
Tête de moine Extra
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsPoultry
Roasted duck breast with grenaille potatoes
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
> view pairingsDesserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Sauces
Caper sauce
Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.
> view pairingsPizza, Quiche, Tart and Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Sea fish
Dieppoise-style marinated herring
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
> view pairingsWarm starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMain meals
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view pairings