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Pork
Rethel boudin blanc
France. Grand Est. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Salads
Tomato bocconcini salad
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
> view pairingsSalads
Fattoush
Lebanese specialty : a raw vegetable salad (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
Do not serve fine wine.
Poultry
Chicken fricassee with cream sauce
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cream sauce : béchamel sauce with cream.
Veal
Veal chop with bolognaise sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsDesserts
Almond tuiles
Small almond-based pastry, baked flat into the shape of a roof tile, typically used as a dessert garnish.
> view pairingsSalads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
Desserts
Cadet Mathieu
France. Auvergne-Rhône-Alpes.
Apple and cream pie surrounded by golden egg-washed shortcrust pastry, filled with a cream made of flour, egg yolks, milk, sugar, apple slices, and vanilla.
Desserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairingsWarm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsBeef
Grilled rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSea fish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairings