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Pizza, Quiche, Tart and Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
Sheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
> view pairingsFreshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsDesserts
Chocolate and Griottines twelfth night cake
Griottines : cherries macerated in a kirsch liqueur.
> view pairingsSea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Beef
Grilled steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairings