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Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Sea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsDesserts
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
> view pairingsShellfish and Seafood
Sautéed scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsBeef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsDesserts
Malakoff Charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsDesserts
Strawberry egg custard
Boiled milk poured over beaten eggs and baked in the oven.
> view pairingsSea fish
Brill with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsDesserts
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Coffee and chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.