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Poultry
Poultry with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsVeal
Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsDesserts
Red berry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsPoultry
Braised squab
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsOthers
Club sandwich
Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
> view pairingsMain meals
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view pairingsSea fish
Pan-fried sea bass pavé
Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.
> view pairings