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Meal families
Desserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
Poultry
Chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSheep and Goats
Baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSea fish
Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Others
Pork gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
> view pairingsShellfish and Seafood
Seafood carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Chaumes
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Warm starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry.
> view pairingsOffal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCooked meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Sheep and Goats
Roasted rack of lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairings