Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made from olive oil and broth mixed with garlic, basil leaves, pecorino sardo, pine nuts, marjoram or parsley.
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Meal families
Sea fish
Salmon in puff pastry and a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsCooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Sheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.
Shellfish and Seafood
Steamed scallops
Steam or stew : Steaming in a container closed by a lid.
> view pairingsDesserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Desserts
Cofee religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsPoultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsWarm starters
Quenelles
Plain quenelle : semolina or flour with butter, eggs, milk and/or water and seasoning.
> view pairingsCheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cow's milk cheese with a washed rind.
Game birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairings