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Meal families
Sheep 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 pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsSea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsAppetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsMain meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Cheeses
Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Pizza, Quiche, Tart and Pie
Seafood pizza
Pizza topped with shrimp, mussels, or squid on a tomato sauce base.
> view pairingsCooked meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.