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Meal families
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsCheeses
Rigotte de Condrieu
France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.
Desserts
Panna cotta
Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.
Cold starters
Blinis with taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Pizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsMain meals
Chicken tajine with lemon confit
Tajine : stew of vegetables, fish or meat.
> view pairingsSea fish
Duo of John Dory and turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSheep and Goats
Grilled lamb chops with Pont-Neuf potatoes and spices
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsPizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.