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Main meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Main meals
Sea tartiflette
Dish made with cream, potatoes, cheese, seafood and fishes.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Karnıyarık
Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.
Poultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsPoultry
Duck a l’orange and potato purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsShellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Sheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Cheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Cold starters
Spiny lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsVeal
Rack of veal and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairings