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Meal families
Appetizers
Radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairingsDesserts
Chocolate and raspberry bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsCheeses
Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsPoultry
Chicken with Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCooked meats
Salami
Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.
> view pairingsPizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
> view pairingsDesserts
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
> view pairingsPoultry
Greek grilled chicken
Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.
Cheeses
L’Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.