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Meal families
Poultry
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mussel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
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Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
Pizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Main meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.
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Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
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