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Pork
Diots with cabbage
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsOffal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Pork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Beef
Spicy steak tartare
Steak tartare : minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view pairingsShellfish and Seafood
Scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairings