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Poultry
Duck leg salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsFreshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsOthers
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
> view pairingsDesserts
Exotic fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsShellfish and Seafood
Langoustine 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 pairingsBeef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsBeef
Beef tongue with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
> view pairingsCheeses
Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Poultry
Squab salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
> view pairings