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Meal families
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsConsommé and Soup
Asparagus velouté
Velouté : soup enriched with fresh cream and egg yolk.
> view pairingsPizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.
Appetizers
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsCooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view pairingsCheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Sea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSea fish
Marinated herring dieppoise
Herring poached in a marinade of white wine and vinegar with carrot, celery, and onion, then seasoned with salt, pepper, and flavored with bay leaf, parsley, and thyme.
> view pairingsOthers
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.
Cheeses
Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.