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Meal families
Poultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsPoultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Sheep and Goats
Knuckle of lamb confit with rosemary honey
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsDesserts
Peach trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsWarm starters
Spiced pork nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Cooked meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Sheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
> view pairingsMain meals
Sushi
Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairings