Freshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Meal families
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Shellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
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Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Sea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Grilled entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsShellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Tellines mariniere with thyme
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.