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Desserts
Chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Grilled sea bream with fennel with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Tofailles
France. Grand Est. Vosges.
Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.
Served with a green salad.
Poultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsSheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Roasted sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSauces
Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
> view pairingsVeal
Braised calf’s head
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsWarm starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSea fish
Hake with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsFreshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairings