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Cheeses
Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Burgundy.
Soumaintrain filled with blackcurrant seeds soaked in blackcurrant liqueur and aged for 2 to 3 days.
Game birds
Provencal quail skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Poultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Pizza, Quiche, Tart and Pie
Flamiche
France. Picardy.
Puff pastry tart with leeks and cream.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsPoultry
Chicken fricassee with cream sauce
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
Cream sauce : béchamel sauce with cream.