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Meal families
Salads
Dressed herring
Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
Beef
Grilled rib steak with spring vegetables
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Poultry
Steamed chicken supreme stuffed with herbs
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsCheeses
Rigotte de Condrieu
France. Auvergne-Rhône-Alpes. Loire.
Soft-ripened cheese made from goat's milk with a natural rind colored with annatto.
Main meals
Souvlaki
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.
Freshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsSheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairings