Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
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Desserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsCheeses
Dante
United States. Wisconsin.
Soft-ripened pasteurized sheep's milk with a natural rind.
Ripening : 6 months minimum.
Cheeses
Savaron
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Sea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
> view pairingsSea fish
Cod with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
> view pairingsSea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsSheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Orange glazed duck
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
Canard laqué avec une sauce à l’orange.
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made of sheep's feet and stomach stuffed with pork belly or salt pork simmered in a white wine sauce and tomato.
Poultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
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