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Main meals
Berthoud
France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.
Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsAppetizers
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
> view pairingsFreshwater fish
Trout aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsSheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Pork
Orange pork roast
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsBeef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
> view pairingsMain meals
Galette saucisse
France. Brittany.
Grilled pork sausage rolled in a cold buckwheat galette.
Shellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsSea fish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairings