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Meal families
Cooked meats
Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
Consommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.
Appetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Rabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Gorgonzola dolce
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : less than 3 months.
Main meals
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Cheeses
Fiscalini bandaged Cheddar
United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.
Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Idiazabal
Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.