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Meal families
Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
Cooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Appetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Desserts
Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Desserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Desserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Others
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.
Beef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
> view pairingsPoultry
Chicken supreme with morel cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsWarm starters
Lobster raviole with fresh cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsGame birds
Quail salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsMain meals
Royal couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
> view pairingsBeef
Beef tournedos with bordelaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.