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Meal families
Sauces
Caper sauce
Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.
> view pairingsCheeses
La Bouille
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Others
Snails cassolette with cream and morel
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Fleur d’Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
Main meals
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsWarm starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsOffal and tripe
Venetian calf’s liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
> view pairingsShellfish and Seafood
Seafood carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsPoultry
Chich taouk
Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).
Desserts
Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
> view pairings