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Main meals
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
> view pairingsMain meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsCheeses
Le Gruyère bio classique
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Turkey supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Poultry
Chich taouk
Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).
Sea fish
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsDesserts
Berliner doughnut
Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.
> view pairingsMain meals
Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
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