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Meal families
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsPoultry
Tandoori chicken
Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
> view pairingsFreshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsPork
Pork filet mignon with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsDesserts
Caramel and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsSea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
Main meals
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Desserts
Pear charlotte with caramel custard
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
Desserts
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
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.