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Meal families
Sea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsSauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsSea fish
Slab of salmon with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsWarm starters
Waffle with Maroilles cheese
Waffle topped with thin lamellas of cheese Maroilles.
Generaly served with a green salad.
Desserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsOffal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsSheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsCheeses
Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
> view pairings