Sheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
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Shellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Desserts
Pear and apple crumble with almonds
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSea fish
Grilled red mullet with an anchovy butter
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsPoultry
Duck foie gras cooked au torchon
Duck foie gras rolled and cooked in a cloth.
> view pairingsSea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Rigotte de Condrieu
France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind.
Sea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Pear zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSea fish
Darne of salmon with sorrel sauce
Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Offal and tripe
Merguez frites
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
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