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Meal families
Cooked meats
Andouille de Charlieu
France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.
Appetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCold starters
Turkey meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
> view pairingsWarm starters
Ravioles with snails
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustine risotto with saffron
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsPork
Diots with polenta
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsMain meals
Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.
Veal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichoke hearts
Pairing possible if little or no vinegar.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsBeef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Cooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Sea fish
Halibut fillets with parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
> view pairingsBeef
Pastel de papa
Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.
Shellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings