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Meal families
Warm starters
Langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsPoultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMain meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shakshouka
Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.
Desserts
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Desserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsCooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
Desserts
Pineapple miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsRabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairings