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Meal families
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
> view pairingsSalads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Sauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Cooked meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Desserts
Peach crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsShellfish and Seafood
Bay scallops with braised endive
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
Smoked Gouda
Netherlands.
Smoked, pressed and uncooked cheese made from whole cow's milk.
Appetizers
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsPork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsCheeses
Fribourg
Switzerland. Fribourg.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Main meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsSea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsDesserts
Basque cake with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.