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Meal families
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsVeal
Braised cushion of veal
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsCold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsPork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsPoultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Desserts
Pineapple miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsCheeses
Brique du Forez
France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.
Sea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings