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Main meals
Polish meat pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Filled with minced meat, cabbage, and mushrooms.
Served hot or cold.
Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsCold starters
Lobster aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Desserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Cheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsWarm starters
Langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCheeses
Chaumes
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.