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Consommé and Soup
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or on slices of bread (toasted or not).
Eggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
> view pairingsOthers
Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Pear marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsPork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Appetizers
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsVeal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
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