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Pizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Mojette beans : white beans from Vendée.
Poultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsVeal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
> view pairingsSea fish
Sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Desserts
Pear diplomat pudding
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a pastry cream filled with pear and covered with Chantilly cream topped with a candied cherry.
> view pairingsCheeses
Saint-Antoine
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Veal
Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsMain meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairings