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Meal families
Cheeses
Wabash Cannonball
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.
Main meals
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
Others
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Appetizers
Lobster summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
Cooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Shellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsMain meals
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
> view pairingsSea fish
Honey glazed salmon with lemon
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Desserts
Candied chestnut vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsDesserts
Calisson
France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, set on a sheet of unleavened bread.
One of the 13 traditional desserts of Provençal Christmas.
Sea fish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings

