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Shellfish and Seafood
Scallops fricassee with fresh cream
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsBeef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsSauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsSheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSea fish
Lox
Salmon cut into fillets or one piece that has been cold-smoked or cured in brine.
> view pairingsSheep and Goats
Leg of lamb in puff pastry
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Bananas Foster
Banana flambé with vanilla ice cream and a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
> view pairingsSea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairings