Sea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Meal families
Cheeses
Creamy Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
> view pairingsSheep and Goats
Saddle of lamb in salt pastry crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Sofia
United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.
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 pairingsPoultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSauces
Black truffle butter
Black truffle butter: butter with black truffle and Cognac.
> view pairingsShellfish and Seafood
Langoustines and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsDesserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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