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Meal families
Mushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet : crepe filled with a savory or sweet filling.
> view pairingsSheep and Goats
Milk-fed lamb with potato gratin and morels
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
> view pairingsMain meals
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Sauces
Paprika sauce
Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.
> view pairingsSea fish
Salmon with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCheeses
Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Desserts
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
Main meals
Sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.