Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view pairingsAll dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMain meals
Cottage cheese pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Sea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Consommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
> view pairingsShellfish and Seafood
Lobster stew turban and spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsVeal
Veal chop casserole
Veal chop with bacon, potato, onion, chicken stock and butter.
> view pairingsGame animals
Venison fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairings