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Meal families
Sheep and Goats
Braised lamb chops with rosemary
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Chestnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsGame birds
Mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsMain meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsCold starters
Greek-style mushrooms
Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.
> view pairingsSheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Poultry
Braised pigeon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Peach shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
Sea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairings