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Meal families
Veal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsSauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsShellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Beef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
St Gall Extra mature
Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.
Main meals
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
> view pairingsDesserts
Coffee bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsShellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.
Mushrooms, Vegetables, Pasta and Rice
Scallop risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsPizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.