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Meal families
Sheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsOffal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Mushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbal, chicken, etc).
> view pairingsPork
Saucisse de Morteau
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Main meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsShellfish and Seafood
Galician style octopus
Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.
Desserts
Strawberries Cardinal
Strawberries covered with raspberry purée and sliced almonds flavored with liqueur (usually kirsch).
> view pairingsSheep 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.