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Meal families
Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsRabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsGame animals
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsVeal
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Apple cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.
Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsDesserts
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsFreshwater fish
Trout au bleu with hollandaise sauce
Blue : cooked in a vinegar-based court-bouillon.
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Cooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view pairingsFreshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairings