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Meal families
Poultry
Chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsEggs
Eggs mimosa
Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).
> view pairingsCheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Pizza, Quiche, Tart and Pie
Touraine-style quiche
Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsVeal
Braised veal shank
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMain meals
Hake rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.