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Pizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.
Appetizers
Hot dog
Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).
> view pairingsSea fish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsDesserts
Strawberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPoultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.
Ripening : 4 months.
Sea fish
Pickled herring
Marinated herring in vinegar with carrot, lemon, bay leaves, onion, mustard and sometimes served with fresh cream
> view pairingsSheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Others
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Offal and tripe
Roast veal kidney with horseradish sauce
Horseradish sauce : velouté with grated horseradish added.
> view pairingsPork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsDesserts
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
> view pairingsCheeses
Picolin
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.
Main meals
Ravioles du Dauphiné with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairings