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Shellfish and Seafood
Dog cockle and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsPoultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.
Rabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Bananas Foster
Banana flambé with vanilla ice cream and a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
> view pairingsCheeses
Gruyère
France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Vegetable curry
Base : eggplant, zucchini, potato ...
> view pairingsDesserts
Red fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairings