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Main meals
Tablier de sapeur with tartar sauce
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Usually served with steamed potatoes.
Shellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsDesserts
Strawberry charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsGame birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Savarin with whipped cream
Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.
Main meals
Scallop sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsDesserts
Tarte Tatin
Upside-down tart in which the apples are caramelized in butter and sugar.
> view pairingsCheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Sea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
> view pairingsOthers
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Cheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Cheeses
Bay blue
United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.