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Meal families
Sea fish
Blanquette of monkfish with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Grilled duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsShellfish and Seafood
Sautéed scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsConsommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Rabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Main meals
Koftas
Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view pairingsCold starters
Langoustines with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsMain meals
Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.