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Desserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
> view pairingsDesserts
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view pairingsPork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsCheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Veal
Veal shank slice with cider
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view pairingsMain meals
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsMain meals
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
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