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Desserts
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsSea fish
Pan-fried sea bass pavé
Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsMain meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Main meals
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
> view pairingsCold starters
Fresh Sainte-Maure cheese and pistachio terrine
Sainte-Maure : goat cheese.
> view pairingsCheeses
Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
Appetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Cheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
Sea fish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
Cheeses
Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.
Freshwater fish
Pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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