Game birds
Salmi of wood pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Meal families
Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsOffal and tripe
Lamb sweetbread with morel cream
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Gaperon
France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Sea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsDesserts
Red fruit trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsSauces
White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsShellfish and Seafood
Lobster a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Cheeses
Rembrandt extra aged Gouda
Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.