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Meal families
Sauces
Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsCooked meats
Andouille de Charlieu
France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.
Appetizers
Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Sea fish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
> view pairingsSheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Sea fish
Roasted darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsShellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsCheeses
La Sentinelle
Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Main meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsOthers
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Shellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairings