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Main meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Beef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
> view pairingsFreshwater fish
Trout almondine with meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsBeef
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsOffal and tripe
Venetian calf’s liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
> view pairingsDesserts
Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsDesserts
Blueberry shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Game birds
Quail salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsDesserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsDesserts
Basque cake with black jam
Basque Country.
Cake filled with black cherry jam.
Cheeses
Olivia
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron.
Soft-ripened cheese made from raw goat's milk, flavored with black olive paste and decorated with an olive and two savory leaves.
Desserts
Apple crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsBeef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairings