All dishes:
Meal families
Cheeses
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
Wrängebäck
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsDesserts
Whippet cookie
Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsConsommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsPork
Braised pork chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMain meals
Venison hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsDesserts
Strawberries Cardinal
Strawberries covered with crushed raspberries and flaked almonds, flavored with a liqueur (usually kirsch).
> view pairingsCheeses
Petit-suisse
France. Normandy. Soft pasteurized cow's milk cheese enriched with cream.
> view pairingsShellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsGame birds
Provencal quail skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings