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Meal families
Shellfish and Seafood
Moules marinière served cold
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsMain meals
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
> view pairingsPizza, Quiche, Tart and Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
Sea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
> view pairingsDesserts
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
Pork
Portuguese-style pork roast
Oven-roasted pork with paprika, chicken stock, and white wine.
> view pairingsOthers
Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Cheeses
Romans
France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.
Main meals
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
Cooked meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsSheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.