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Meal families
Sheep and Goats
Provençal-style saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Game birds
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsPoultry
Duck with red curry
Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
> view pairingsCheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
Main meals
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
Sea fish
Salmon quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Shakshouka
Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.
Salads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
> view pairingsShellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairingsDesserts
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
> view pairingsGame birds
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairings