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Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Desserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsMain meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsShellfish and Seafood
Scallops fricassee with fresh cream
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
> view pairingsPoultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsOthers
Red curry
Thai speciality.
Complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
Pork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsIce cream and sorbets
Bombe tricolor
Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.
Desserts
Fig pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairings