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Poultry
Duck with red curry
Red curry : complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
> view pairingsShellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsSheep and Goats
Saddle of lamb with red wine sauce
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsShellfish and Seafood
Scallops skewers with lemon sauce
Lemon sauce: lemon, olive oil.
> view pairingsPork
Peking pork spare ribs
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsSheep and Goats
Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh. One thigh is called Chump.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetables pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.