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Meal families
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsFreshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
> view pairingsShellfish and Seafood
Lobster with 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 pairingsCheeses
Smažený hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.
Mushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Sautéed bay scallops with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsCold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsAppetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.