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Main meals
Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
> view pairingsShellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Desserts
Pomme d’amour
France.
Apple coated with a hard red caramel and held at the end of a stick.
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairingsPoultry
Turkey supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
> view pairingsDesserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsCheeses
Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Warm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsDesserts
Stollen
France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.
Sea fish
Grilled sea bass with anise and braised fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairings