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Meal families
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Spiny lobster Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsRabbit
Saddle of rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsCheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Sea fish
Cod ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsDesserts
Macarons
Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsDesserts
Pièce montée
Traditional large dessert served at communions, weddings, or festive meals.
Generally features an architectural shape and significant ornamentation.
Main meals
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
Shellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
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