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Meal families
Poultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
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Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Shellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsOffal and tripe
Merguez frites
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
> view pairingsSea fish
Tuna in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsCold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsDesserts
Black and red fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Beef
White grape beef stew
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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