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Meal families
Sea fish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Pizza, Quiche, Tart and Pie
Tourtière du lac Saint-Jean
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.
Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsVeal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
> view pairingsGame animals
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view pairingsDesserts
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
> view pairingsShellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Eggs
Toupinel egg
Poached egg served in a baked potato and topped with Mornay sauce.
> view pairingsDesserts
Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Appetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCheeses
Tome des Bauges
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.
Beef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.