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Shellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSea fish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Blackberry crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsFreshwater fish
Lavaret with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsShellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsDesserts
Chestnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsPork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsGame birds
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.