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Game animals
Venison salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
Cheeses
Frinault
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 2 weeks.
Cold starters
Prawn carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsFreshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
> view pairingsSheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsPizza, Quiche, Tart and Pie
Bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsSheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsCold starters
Turkey meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
> view pairingsOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.