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Meal families
Sheep and Goats
Lamb noisette with spices
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsSheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Sautéed bay scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsVeal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsOthers
Mauricette
France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.
Poultry
Blanquette of turkey with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Fontainebleau with raspberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
> view pairingsShellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsSea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairings