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Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsShellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Brie de Melun
France. Île-de-France. Seine-et-Marne. Melun.
Soft-ripened cow's milk cheese with a bloomy rind.
Sea fish
Salmon and sea bass ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsConsommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.
Sheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsWarm starters
Ravioles with snails
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMain meals
Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairings