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Meal families
Offal and tripe
Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Queso de Mahón-Menorca artesano semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
> view pairingsCheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
> view pairingsCooked meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsGame birds
Roast young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsDesserts
Apricot bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsOthers
Mauricette
France. Grand Est. Alsace. Mulhouse.
Sandwich made with pretzel dough.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Main meals
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
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