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Desserts
Basque cake with black jam
Basque Country.
Cake filled with black cherry jam.
Sea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
> view pairingsAppetizers
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsSauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsPizza, Quiche, Tart and Pie
Vegetables quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cold starters
Fish loaf with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsShellfish and Seafood
Scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairings