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Sea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPoultry
Duck with red curry
Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
> view pairingsSheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsCooked meats
Andouillette with pommes Pont-Neuf potatoes
Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairings