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Meal families
Shellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsSea fish
Sea bream tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel, button mushroom and cream
> view pairingsOffal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view pairingsDesserts
Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Desserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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