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Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mussel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsBeef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsShellfish and Seafood
Tellines with garlic
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Main meals
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
Desserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsCheeses
Great hill blue
United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.
Veal
Roast veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
> view pairingsCheeses
La Bouille
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Others
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsCold starters
Vegetable aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsDesserts
Damson crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.