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Meal families
Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Knuckle of lamb confit with rosemary honey
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsCold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
> view pairingsFreshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Shellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsBeef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Offal and tripe
Lamb kidneys and red wine
Kidneys pan-fried in oil and braised in wine.
> view pairingsShellfish and Seafood
Stuffed mussels with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsCheeses
Beaufort d’été
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.
Main meals
Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.