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Main meals
Pork colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Sea fish
Grilled turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Game animals
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsBeef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
Salads
Apple and walnut salad
Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.
> view pairingsSea fish
Grilled sole with melted butter
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsMain meals
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Poultry
Grilled duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Pavé of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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