Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Meal families
Desserts
Plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Main meals
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.
Desserts
Raspberry macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsSheep and Goats
Leg of lamb with provencal herbs
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.