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Meal families
Desserts
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
> view pairingsVeal
Veal shank slice with cider
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsSea fish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCooked meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Sheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPoultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsCheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Pizza, Quiche, Tart and Pie
Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Sea fish
Roasted turbot with confit shallots and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Cherry merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Beef
Grilled beef with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main meals
Burgundy style potée
Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.
> view pairings