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Meal families
Sheep and Goats
Lamb noisette in a gingerbread crust
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsSheep and Goats
Saddle of lamb with red wine sauce
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Cheeses
Olivia
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.
Warm starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsPoultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsSauces
Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
Cheeses
Brique du Forez
France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.
Mushrooms, Vegetables, Pasta and Rice
Steamed potatoes salad with smoked salmon and dill
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairings