Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
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Meal families
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsSheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
> view pairingsShellfish and Seafood
Scallops with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsVeal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsFreshwater fish
Trout au bleu with hollandaise sauce
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Appetizers
Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Sea fish
Sea bass fillets whith a creamy sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Sunset bay
United States. Oregon.
Soft pasteurized goat’s milk cheese with an orange line of paprika in the middle and a natural rind covered with culinary vegetable ash.
Ripening : 3 weeks.