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Sheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsShellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsSheep and Goats
Roast Pauillac lamb with rosemary
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsSheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Sea fish
Sea bass fillets whith cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Sole fillets with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsOthers
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsCheeses
Buttermilk blue affinée
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.