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Meal families
Consommé and Soup
Watermelon gazpacho
Gaspacho : soup made from blended raw vegetables and served cold.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
> view pairingsPoultry
Supreme of guinea-fowl with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Sauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Desserts
Chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
> view pairingsDesserts
Peach marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsMain meals
Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.
Cold starters
Provençal aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.