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Sheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsCheeses
Saint-Jorge 6 meses
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.
Cold starters
Salmon pâté with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Poultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSheep and Goats
Rack of lamb with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsSea fish
Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cold starters
Chicken meatloaf stuffed with crayfish
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
> view pairingsDesserts
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Sea fish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsPoultry
Duck aiguillette with honey
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsBeef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsPoultry
Supreme of fattened chicken
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsShellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsFreshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.