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Sea fish
Turbot fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
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Fruit bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
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Brie à la truffe noire
France. Île-de-France. Seine-et-Marne. Brie.
Brie cut in half then topped with a preparation made from black truffle and mascarpone.
Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Shellfish and Seafood
Shrimp nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Grilled merguez
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Lobster risotto with saffron
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Desserts
Chocolate mirror cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
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Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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