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Meal families
Cold starters
Provençal aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.
Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
> view pairingsDesserts
Christmas pudding
United Kingdom.
A dark-colored Christmas cake, slowly steamed with dried fruits, nuts, brown sugar or molasses, and often beef suet. It is flavored with beer (such as porter or stout), a spirit like brandy, or citrus juice. Traditionally, it is flambéed with cognac or rum before serving.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Main meals
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings