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Main meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsCheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.
Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Sea fish
Red tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSea fish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Desserts
Cherry gratin with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsCheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Others
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.