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Meal families
Cold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsCheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Shellfish and Seafood
Scallops with saffron
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsSheep and Goats
Lamb noisette with spices
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Main meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Desserts
Tropézienne
France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.
Desserts
Apple bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsDesserts
Floating island
Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.
Generally topped with caramel.
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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