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Main meals
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Cold starters
Blinis with taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Veal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsSheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.
Desserts
Pineapple carpaccio
Pineapple sliced into very thin pieces, drizzled with a vanilla syrup.
> view pairingsSauces
Béchamel sauce
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
> view pairingsSea fish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
> view pairingsMain meals
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Main meals
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
> view pairings