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Meal families
Sauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsDesserts
Strawberry shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Sea fish
Provençal grilled sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsWarm starters
Lobster raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsVeal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsFreshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
> view pairingsSea fish
Monkfish tail with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsMain meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
> view pairingsDesserts
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Amablu
United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.
Cheeses
Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Desserts
Iced chocolate and raspberry parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsDesserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairings