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Consommé and Soup
Fish a la nage with saffron
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Desserts
Paris-Brest
Pastry in the shape of a crown, made of choux pastry filled with praline mousseline cream and topped with flaked almonds.
> view pairingsPork
Sweet and sour pork ribs
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsMain meals
Macaronade
France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.
Desserts
Banana, raisin and rum crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCheeses
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Sheep and Goats
Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
One thigh is called Chump. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Saint-Antoine
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Veal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsMain meals
Beef rendang
Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).
Shellfish and Seafood
Bay scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairings

