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Meal families
Poultry
Chicken supreme with pineapple
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsShellfish and Seafood
Lobster with linden butter sauce
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsCheeses
Tomme de Camargue
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.
Cheeses
Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
Cooked meats
Head cheese
Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.
Mushrooms, Vegetables, Pasta and Rice
Provençal eggplants
Eggplant with garlic, onion, parsley, tomato…
> view pairingsConsommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsSheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Desserts
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsPoultry
Duck breast with poached pears and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsSea fish
Sea bass and salmon tartare with sorrel sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.