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Meal families
Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Cheeses
Crü di capra
Italy. Lombardy.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Shellfish and Seafood
Lobster with linden butter
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsSheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Game animals
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Cheeses
Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsBeef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsPork
Marinated confit pork belly with sweet spices and olive oil
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsVeal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings