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Meal families
Sea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Munster
France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.
Freshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsBeef
Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Clam pasta with parsley.
> view pairingsSea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Main meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
> view pairingsPoultry
Tandoori chicken
Tandoori : marinated meat or fish coated with yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
> view pairingsOffal and tripe
Merguez frites
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
> view pairingsCheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.