Pizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.
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Meal families
Sea fish
Sea bass with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCheeses
Tasty Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 24 months.
Poultry
Turkey cutlet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Provencal style shad
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Guacamole with prawn
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsSheep and Goats
Provencal roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Desserts
Walnut macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
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Raspberry crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
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Fourme d’Ambert
France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.
Cooked meats
Poultry paté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.