Desserts
Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSearch a meal
All dishes:
Meal families
Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view pairingsPoultry
Young turkey with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCheeses
Boursin
France.
Pasteurized cow's milk cheese similar to cream cheese with garlic and herbs.
Main meals
Prawn rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
> view pairingsShellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Castelrosso
Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsCheeses
Queso de Mahón-Menorca artesano joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.