Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
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Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Poultry
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsOffal and tripe
Horseradish sauce: velouté with grated horseradish.
> view pairingsCheeses
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Desserts
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Eggs
Poached egg served in a baked potato and topped with Mornay sauce.
> view pairingsChampagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsPizza, Quiche, Tart and Pie
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cooked meats
Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.
Poultry
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Cheeses
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.