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Meal families
Sheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsFreshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
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Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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Pike-perch fillets with cream sauce
Cream sauce : béchamel sauce with cream.
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Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Sea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato, etc
Like a paella without rice .
Cheeses
Cabot Clothbound Cheddar
United States. Vermont.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 9 to 14 months.
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Strawberry egg custard
Boiled milk poured over beaten eggs and baked in the oven.
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Praline macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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