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Meal families
Pizza, Quiche, Tart and Pie
Quiche
Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Poultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsShellfish and Seafood
Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsVeal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsPork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsBeef
Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms
Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Imam bayildi
Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.
Desserts
Alsatian-style apple tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
> view pairingsBeef
Maultaschen
Germany. Baden-Württemberg.
Ravioli stuffed with meat, pan-fried until golden then poached in broth.
Served with a green salad.
Pork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairings