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Meal families
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Desserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Main meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsSheep and Goats
Grilled lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsCheeses
Amablu
United States. Minnesota.
Raw cow’s milk blue cheese, pressed but uncooked.
Ripening : 75 days.
Shellfish and Seafood
Marinated scallops in olive oil and lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.