Shellfish and Seafood
Salpicon of seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsAll dishes:
Meal families
Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Game birds
Roasted young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Sheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsPoultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsPoultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo with mushrooms
Fetuccine Alfredo : pasta dish consisting of long pasta mixed with butter and parmesan cheese.
> view pairingsSea fish
Salmon blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Chocolate raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsCheeses
Durrus
Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsPork
Pork shoulder with diable sauce
France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.