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Meal families
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view pairingsWarm starters
Lobster raviole with fresh cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsDesserts
Wild strawberry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Cheeses
Olivet bleu
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.
Sauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsPork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsGame animals
Marinated venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsPoultry
Blanquette of chicken
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsDesserts
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
> view pairingsMain meals
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
Main meals
Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
> view pairings