Salads
Mixed salad
Salad with various foods in addition to raw vegetables seasoned with herbs and vinaigrette.
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Cheeses
Boulette d’Avesnes
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Mushrooms, Vegetables, Pasta and Rice
Provencal tomatoes
Tomato with garlic, onion, parsley, breadcrumbs…
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Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Pork
Moo shu pork
Northern China.
Sliced or shredded pork chop meat mixed with scrambled eggs, wheat noodles, onions and possibly thinly sliced wood ear mushrooms (black fungus), sliced bamboo shoots seasoned with peanut oil.
Sea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Sheep and Goats
Lamb with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsPork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsPork
Pork spare ribs with devil sauce
Devil sauce : reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairingsPoultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsShellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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