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Meal families
Offal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsSauces
Ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsDesserts
Devil’s food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
> view pairingsBeef
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsCheeses
Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Sheep and Goats
Leg of lamb with provençal herbs
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Pizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
> view pairingsFreshwater fish
Eel with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsAppetizers
Onion breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsMain meals
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
> view pairingsPoultry
Duck a l’orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairings