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Veal
Veal rump steack with morel mushrooms and a cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Bay scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsDesserts
Angel’s food cake
A type of vanilla sponge cake often served covered with red berry coulis and strawberries.
> view pairingsDesserts
Chocolate and orange trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsSauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsPork
Diots with cabbage
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsMain meals
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
Warm starters
Spinach and ricotta tart
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsCooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.