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Meal families
Shellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Main meals
Souvlaki
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
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsConsommé and Soup
Garbure
France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.