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Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
> view pairingsMain meals
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsPoultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsCooked meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Poultry
Braised duck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsGame animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view pairingsCheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).
Main meals
Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.