Cooked meats
Small chitterling sausage with Pont-Neuf potatoes
Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
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Shellfish and Seafood
Marinated octopus
Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Pork
Sweet and sour pork spare ribs
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsSalads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsFreshwater fish
Fish quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsDesserts
Plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsDesserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsDesserts
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsDesserts
Mirabelle crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).
Sea fish
Shad with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCooked meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.