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Beef
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Desserts
Fraisier cake
Cake made with strawberries, sponge cake and cream, usually covered with a layer of marzipan.
> view pairingsCheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
Poultry
Orange chick
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsShellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed zucchini
Prefer a pairing based on the stuffing.
> view pairingsShellfish and Seafood
Scallops with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsSheep and Goats
Braised leg of lamb with herbs
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Beef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
> view pairingsPork
Diots with crozets
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.