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Meal families
Warm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsSea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Cold starters
Meatloaf
Mixture of minced meat (lamb, beef, pork, veal, etc) with milk, breadcrumbs, onion, egg and spices, baked in the oven or in a pot and usually rectangular in shape.
Served cold, warm or hot.
Cheeses
Saint-Jorge 6 meses
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.
Poultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
> view pairingsOthers
Lamb and chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsDesserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
> view pairingsBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Desserts
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsSea fish
Tuna fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairings