Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
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Meal families
Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Shellfish and Seafood
Marinated scallops in olive oil and lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Cod rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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Old Gouda
Netherlands.
Semi-soft whole cow's milk.
Ripening : 10 to 12 months.
Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made from olive oil and broth mixed with garlic, basil leaves, pecorino sardo, pine nuts, marjoram or parsley.
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
> view pairingsFreshwater fish
Trout with smoked bacon
Trout accompanied by smoked bacon and seasoned with persillade.
> view pairingsCold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).