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Meal families
Veal
Veal grenadine with porcini mushrooms and potatoes
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsFreshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Carrots Vichy
Carrots sliced into thick rounds and cooked in a mixture of butter, water, lemon juice, and sugar.
> view pairingsAppetizers
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.
Poultry
Chicken supreme with pineapple
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Pineapple boat
Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.
> view pairingsFreshwater fish
Trout with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsOffal and tripe
Calf’s liver with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsGame animals
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairings