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Meal families
Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.
Cooked meats
Hare pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Main meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Main meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
> view pairingsPoultry
Braised duck with mushrooms
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsBeef
Beef braised in red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.
Offal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPoultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
White chocolate merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Sheep and Goats
Noisette of lamb with herbs
Noisette : small round piece of lean meat.
> view pairings