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Meal families
Consommé and Soup
Fish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
Cheeses
Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Shellfish and Seafood
Curry sautéed shrimp with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsOthers
Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou-Charentes.
Vegetable pâté with bacon, cooked wrapped in cabbage leaves.
Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Main meals
Moitie-Moitie fondue
Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.
> view pairingsCold starters
Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
Desserts
Pâté aux prunes
France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.
Pizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).