Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Meal families
Pizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPork
Peking pork
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsMain meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Sheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsSea fish
Sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Saddle of lamb with rosemary
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Oysters a l’americaine
Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.