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Meal families
Beef
Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
> view pairingsFreshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.
Served cold or warm.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsPoultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSea fish
Monkfish in red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Pear and chocolate crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsPoultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.