Mushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.
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Meal families
Pizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
Sea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Sea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Walnut bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Sea bass in escabeche
Escabeche : marinade based on oil and vinegar (or citrus juice).
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Grilled sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsFreshwater fish
Trout with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsFreshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
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