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Salads
Autumn salad
Mixed salad with seasonal vegetables : beetroot, mushroom, cabbage, lettuce, walnut, potato, dried fruits…
> view pairingsSheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPoultry
Squab with sweet spices
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 pairingsDesserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsPoultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsCooked meats
Roasted andouille de Guéméné with apple compote and white wine sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Shellfish and Seafood
Lobster claws in 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."
Shellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view pairings