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Meal families
Poultry
Braised duckling with turnips
Duckling : young duck.
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
Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Desserts
Almond miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsMain meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.
> view pairingsPizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.
Cooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSea fish
Turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
Cheeses
Blarney Castle
Ireland. Cork.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings