Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Cooked meats
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Desserts
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsCheeses
United States. Wisconsin.
Soft-ripened pasteurized sheep's milk with a natural rind.
Ripening : 6 months minimum.
Cheeses
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Sea fish
Goujonnette : small fish fillet cut on the bias.
> view pairingsSea fish
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
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: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsSheep and Goats
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
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
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsOffal and tripe
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 : boneless chicken breast with the flesh from the wings.
> view pairings