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Meal families
Sea fish
Hake with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsVeal
Fricandeau of veal with sorrel sauce
Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Shellfish and Seafood
Arcachon gravettes prepared Bordelaise-style
Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Shellfish and Seafood
Squid in american sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Cooked meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Sheep and Goats
Milk-fed lamb with potato gratin and morels
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsShellfish and Seafood
Curry sautéed shrimp with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsBeef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPork
Moo shu pork
Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.
Sheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairings