All dishes:
Meal families
Sheep and Goats
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 pairingsCheeses
Queso de Mahón-Menorca semicurado
Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, yellow to orange in color.
Ripening : 2 to 5 months.
Freshwater fish
Eel with persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsVeal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsDesserts
Chocolate croquembouche
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsCooked meats
Duck terrine with orange
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Napoléon praline cake
Cake of Russian origin. Variety of praline mille-feuille.
> view pairingsFreshwater fish
Trout au bleu with hollandaise sauce
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Mushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairings