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Meal families
Main meals
Shrimp dim sum
Dish of small bites or individual portions served in small bamboo steamers or on small plates.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsPork
Porchetta
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.
Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Pizza, Quiche, Tart and Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
Main meals
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsMain meals
Mushroom fondue
Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.
> view pairingsFreshwater fish
Trout tartare and green asparagus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsConsommé and Soup
Fish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.