Poultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Meal families
Pork
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.
Cooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsWarm starters
Quenelles with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsDesserts
Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
> view pairingsShellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsPizza, Quiche, Tart and Pie
Seafood pizza
Pizza prepared with scampi, mussels or squid with tomato sauce.
> view pairingsCheeses
Mascaré de Banon
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Raw sheep's and goat’s milk cheese curdled in a chestnut leaf.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view pairingsCheeses
Manchego
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Sea fish
Tuna fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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