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Meal families
Warm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsShellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsCheeses
Smažený hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.
Cooked meats
Roasted andouille de Guéméné with apple compote and white wine sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Cold starters
Turkey meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
> view pairingsDesserts
Iced chocolate and raspberry parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsSauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
> view pairingsSheep and Goats
Abbacchio cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsOthers
Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsEggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
> view pairingsMain meals
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.