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Poultry
Duck aiguillette with cherry
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSea fish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Steamed mussels with pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsSea fish
Sea bass with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsDesserts
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsDesserts
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Poultry
Chicken supreme with morel cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsSheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsCheeses
Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.