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Meal families
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsEggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
> view pairingsMain meals
Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.
Veal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsShellfish and Seafood
Bay scallop carpaccio with tapenade
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.
Sheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Cheeses
Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Salads
Frisée salad with lardons and poached eggs
Frisée salad with bacon, a poached egg, and vinaigrette.
> view pairingsOthers
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.