All dishes:
Meal families
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsPizza, Quiche, Tart and Pie
Pâté gaumais
Belgium.
Pie with pork marinated in wine or vinegar with spices and herbs.
Served hot or cold.
Cheeses
Cancoillotte
France. Franche-Comté. Lorraine. Luxembourg.
Runny cheese made from skimmed milk curd.
Mushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSalads
Marinated chicken salad
Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Desserts
Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
> view pairingsPork
Cold roast pork with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsDesserts
Bayadere of red fruits and mascarpone mousse
Bayadère: alternating stripes of different colours.
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