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Sauces
Porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsDesserts
Candied pineapple sable and fresh coriander
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCheeses
Port Salut
France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.
Sea fish
Grilled red mullet with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsCheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
Shellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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