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Meal families
Shellfish and Seafood
Scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSea fish
Grilled herring with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPoultry
Chicken supreme with mushrooms
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Fiumorbù
France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.
Veal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
> view pairingsCheeses
Tomme de montagne
France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Pressed and uncooked cheese made from cow's milk.
Desserts
Douillon à la pomme
France. Normandy.
Apple hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSheep and Goats
Braised leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Desserts
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.