Consommé and Soup
Fish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Meal families
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsPoultry
Duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsShellfish and Seafood
Razor shell and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Baked mozzarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
> view pairingsBeef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.
Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Beef
Rib steak with hot andalouse sauce
Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsPoultry
Supreme of fattened chicken with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Shellfish and Seafood
Bay scallop with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSea fish
Sea bass fillets whith a creamy sauce
Cream sauce : béchamel sauce with cream.
> view pairings