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Sea fish
John Dory with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Pear diplomat pudding
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.
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Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Desserts
Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Cheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Shellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsPoultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsPoultry
Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsPoultry
Goose foie gras au torchon
Goose foie gras rolled and cooked in a cloth.
Served cold.
Desserts
Kouign amann
France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.
Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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