Food and wine pairing ideas
Main meals
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) diced and marinated in lemon juice and olive oil with vegetables, herbs (oregano, thyme), pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.
Main meals
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Main meals
Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.
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Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
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Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Soup with slices of toasted bread and vegetables covered with pork.
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Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
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Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrot, onion and tomato.
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Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Main meals
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.
Main meals
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Main meals
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
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France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.