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Grilled cheese
Grilled slices of cheese between slices of bread, with butter.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsCheeses
Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.
Beef
Rib steak with hot andalouse sauce
Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.
> view pairingsWarm starters
Vol-au-vent financiere
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
Freshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairingsPoultry
Orange glazed duck
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.