Sea fish
Sea bass in salt pastry crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSearch a meal
All dishes:
Meal families
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view pairingsCheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
> view pairingsBeef
Beef daube with green olives
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsPoultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsPork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsShellfish and Seafood
Spiny lobster Thermidor
Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsSheep and Goats
Milk fed lamb with wild mushrooms
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairings