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Meal families
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Poultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Desserts
White chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Shellfish and Seafood
Crayfish a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsDesserts
Raspberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> 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 pairingsSauces
Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.