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Meal families
Cold starters
Avocado tartare with crab
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPizza, Quiche, Tart and Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
Desserts
Pear and vanilla 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 pairingsPizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Shellfish and Seafood
Scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsSea fish
Salmon ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsDesserts
Peach bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
Cooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Offal and tripe
Braised veal sweetbreads with perigourdine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Desserts
Chocolate bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
> view pairings