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Sea fish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sea fish
Sea bream carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Shellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsDesserts
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
Desserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
Cheeses
Le Gruyère bio classique
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsDesserts
Merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsVeal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Goose foie gras au torchon
Goose foie gras rolled and cooked in a cloth.
Served cold.
Sea fish
Sea bass ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairings