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Meal families
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
> view pairingsDesserts
Frangipane
Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.
> view pairingsDesserts
Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsMain meals
Fish tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Veal
Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsSheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main meals
Provençal wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsWarm starters
Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.
Sea fish
Grilled sole with melted butter
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsPoultry
Poultry with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairings