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Meal families
Freshwater fish
Pike quenelles with sauce homardine
Sauce homardine : Lobster bisque with cream.
> view pairingsDesserts
Strawberry pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Stuffed with sour cream, sugar, and strawberry.
Served hot or cold.
Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPork
Roast pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsDesserts
Apple 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 pairingsDesserts
Raspberry trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsAppetizers
Pistade de piste
France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsShellfish and Seafood
Provençal Bay scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Strawberry and rhubarb 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
Cabécou de Livernon
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.