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Sheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Sea fish
John Dory with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsCooked meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sea fish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White Asparagus with maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsCooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Sauces
Mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsGame birds
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsMain meals
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
> view pairingsSalads
Dressed herring
Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.
> view pairings