Freshwater fish
Trout with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
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Meal families
Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust filling with eggs and cream mixed with bacon.
> view pairingsPork
Roast pork with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsShellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.
Cheeses
Manchego viejo
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 1 to 2 years.
Consommé and Soup
Lobster gazpacho
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.
Sea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsPoultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsSauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Usually served with steamed potatoes.
Gribiche sauce : sauce tartare (mayonnaise with capers, chives, pickles, and chopped parsley) with chopped hard-boiled egg.
Desserts
Praline bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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