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Meal families
Rabbit
Rabbit fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Bay scallops and clams cassolette with curry
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
Cold starters
Greek-style mushrooms
Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.
> view pairingsMain meals
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsPoultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsShellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsOthers
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.