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Meal families
Main meals
Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsDesserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.
Warm starters
Spinach and ricotta quiche
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsShellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsDesserts
Mango miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCold starters
Meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsDesserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Cheeses
Quicke’s Vintage
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 24 months.
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view pairingsPoultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.