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Meal families
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsMain meals
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsVeal
Roasted rack of veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsSheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairingsVeal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
> view pairingsCheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Poultry
Roast chicken with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsEggs
Eggs mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsPoultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairings