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Main meals
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Beef
Rump steak with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsDesserts
Fontainebleau with strawberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
> view pairingsDesserts
Coffee charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsShellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Cheeses
Milleens
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.
Shellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsWarm starters
Langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsBeef
White grape beef stew
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairings