All dishes:
Meal families
Beef
Grisons dried beef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.
Main meals
Dauphiné raviole with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsMain meals
Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Desserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsVeal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsMain meals
Asparagus and langoustine raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsDesserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Ice cream and sorbets
Ice cream tutti-frutti bombe
Bombe : spherical or semi-spherical shaped ice.
Vanilla ice cream and strawberry ice cream with candied fruit and strawberries.
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.