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Meal families
Shellfish and Seafood
Spiny lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsDesserts
Plum turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsPoultry
Peking duck with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Main meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.
> view pairingsCold starters
Chicken 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 pairingsDesserts
Poached peaches in white wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsGame animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsSheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbal, chicken, etc).
> view pairingsDesserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Pork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairings