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Meal families
Poultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view pairingsCheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main meals
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Steamed potatoes salad with smoked salmon and dill
> view pairingsShellfish and Seafood
Langoustines with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsFreshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
Warm starters
Langoustine raviole with flat leaf parsley
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alla puttanesca
Pasta dish made with tomatoes cooked with salted anchovies, garlic, capers, olives, and chili.
> view pairingsDesserts
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.