Meal and wine pairing

Pizza, Quiche, Tart and Pie

Alsatian tart

Onion tart with diced bacon, cream and caraway seeds.

Desserts

Apple strudel

Puff pastry stuffed with apple pieces and raisins generally accompanied by cinnamon and served hot with vanilla ice cream, whipped cream, custard, or vanilla sauce.

Sea fish

Baked haddock with fresh cream

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Mascarpone

Italy. Lombardy. Lodi.
Buffalo milk or cow's milk cheese rich made from cream, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.

Appetizers

Onion breadsticks

Breadsticks : sticks of crisp and dry bread.

Pizza, Quiche, Tart and Pie

Onion tart

Poultry

Orange peel duck breast

Freshwater fish

Pike fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Salads

Salade périgourdine

Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.

Main meals

Tofailles

France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.

Game animals

Wild boar stew with fresh pasta