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Poultry
Chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsPizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsPoultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Mushrooms, Vegetables, Pasta and Rice
Crab pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.
> view pairingsSea fish
Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsMain meals
Chicken couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsSheep and Goats
Provencal lamb skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMain meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Sea fish
Monkfish with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairings