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Sheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
> view pairingsPoultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMain meals
Chicken tajine with lemon confit and olives
Tajine : stew of vegetables, fish or meat.
> view pairingsDesserts
Fruit tabbouleh
ruits : citrus fruits, mango and apple sweetened with orange blossom honey.
> view pairingsSauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Desserts
Hazelnut crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsMain meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
Sea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsCheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
La Sentinelle
Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.