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Meal families
Game birds
Tomato bocconcini skewers
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
> view pairingsCooked meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view pairingsDesserts
Brussels waffle
Rectangular waffle dusted with powdered sugar and served warm.
Can be topped with whipped cream, red berries, or chocolate spread.
Sea fish
Normandy style sole fillets
Sole fillets in a fresh cream sauce with cider, mushrooms, shrimp, and mussels.
> view pairingsSalads
Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.
Appetizers
Pistade de piste
France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsOthers
Oriental style pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCooked meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.