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Sea fish
Cod with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsSauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Sauces
Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsDesserts
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsDesserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsCheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.