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Meal families
Sea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsFreshwater fish
Lavaret with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsPoultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Cheeses
Villageois cendré
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind covered in culinary vegetable ash.
Cheeses
Carré du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Fresh cheese made from pasteurized goat’s milk covered with a blend of fresh herbs, peppercorns, and juniper berries.
Sauces
Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
> view pairingsPoultry
Chicken en barbouille
France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.
Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Mushrooms, Vegetables, Pasta and Rice
Pea risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings