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Meal families
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Cheeses
Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Cold starters
Porcini carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCooked meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Main meals
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsDesserts
Red berry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsPork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Pizza, Quiche, Tart and Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
Mushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings