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Meal families
Sauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view pairingsShellfish and Seafood
Scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
> view pairingsFreshwater fish
Fish quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.