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Cheeses
Gorgonzola piccante
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.
Warm starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view pairingsOthers
Pork pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsWarm starters
Quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsDesserts
Fiadone
France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.
Sea fish
Sète-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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