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Main meals
Ruthenian pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.
Served hot or cold.
Poultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsMain meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Mushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbal, chicken, etc).
> view pairingsCold starters
Salmon aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsDesserts
Blueberry shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Warm starters
Salmon puff pastry with a julienne of vegetables
Julienne : vegetables cut into batons.
> view pairingsCold starters
Fresh Sainte-Maure cheese and pistachio terrine
Sainte-Maure : goat cheese.
> view pairingsDesserts
Coffee and chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsCheeses
Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
Freshwater fish
Pike-perch with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsOthers
Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairings