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Meal families
Sea fish
Duo of John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo
Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.
Cooked meats
Sac bardin
France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Shellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsConsommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).