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Meal families
Appetizers
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsCheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
Sea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .
Others
Lamb pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with thinly sliced lamb, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Sauces
Sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsSheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
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.
Sheep and Goats
Roast Pauillac lamb with rosemary
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsPoultry
Pigeon wings with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Asiago d’allevo
Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.
> view pairingsSauces
Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsVeal
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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