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Meal families
Cold starters
Tzatziki
Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.
Cheeses
Tomme d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Val d'Abondance.
Semi-hard cow's milk cheese.
Sea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view pairingsSea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Lobster Newberg
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsBeef
Beef daube with carrots
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsDesserts
Caramel bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsDesserts
Raspberry macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
> view pairingsPizza, Quiche, Tart and Pie
Tourangelle-style tart
Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairings