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Poultry
Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Shellfish and Seafood
Langoustines a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsPoultry
Poultry with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Desserts
Apple bourdaloue
Apple and frangipane pie sprinkled with crushed macaroons.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Pizza, Quiche, Tart and Pie
Acadian tourtière
Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…
Sea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsMain meals
Langoustine sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairings