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Meal families
Beef
Beef tongue with sauce ravigote
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsMain meals
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Main meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairingsPork
Sainte-Menehould style pork trotters
Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).
Desserts
Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsSheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.
Shellfish and Seafood
Steamed mussels with pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsSauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
> view pairingsCheeses
Caerphilly
United Kingdom. Wales.
Pressed and uncooked cheese made from cow's milk with a natural rind.