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Meal families
Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Sea fish
Sole fillets with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsDesserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
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Etxegarai
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.
Consommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing various spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, chilies, and fish sauce, presented as a soup.
Salads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Main meals
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Cheeses
Quadrello di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo milk with a pale pink to oatmeal washed rind.
Mushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
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Marieke aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.
Sea fish
Braised monkfish with curry sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Curry sauce : velouté curry and cream.
Cheeses
Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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