Sea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Game animals
Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMain meals
Provencal wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Praline bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Salmon carpaccio with lime
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSalads
Salade landaise
Mixed salad with asparagus, foie gras and gizzards duck, raw ham, smoked duck breast, corn, lettuce, pine nuts and tomatoes.
> view pairingsFreshwater fish
Artic char with cream sauce
Cream sauce : Bechamel sauce with cream.
> view pairingsShellfish and Seafood
Bay scallop with garlic butter
Garlic butter : butter with garlic.
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