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Meal families
Appetizers
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Main meals
Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Desserts
Caramelized pear mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sea fish
Bacalao al pil pil
Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).
Desserts
Apple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsDesserts
Chocolate mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsShellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsDesserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Cheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.