One way to organize a well-combined meal is to pay attention to the current season. French food is considered one of the most important cuisines in the world. It is often very aromatic and stands out for its textures and fats, especially in winter time, accompanied by full-bodied wines. Here are some examples of typical dishes of the gallic cuisine. Bon appetit!
Crêpes: you can eat them sweet or savory. Our recommendation is a pancake with mushrooms and ham, or crêpes filled up with shrimp, gruyere cheese and wheat flour, accompanied by apple cider. Delicious!
Niçoise salad: is typical of the Cote D’Azur region and is mainly made of lettuce, tuna, mushrooms and potatoes. What to drink? This salad will be nicely accompanied with dry rosé wine of Syrah, Pinot Noir or Cabernet Sauvignon.
Pumpkin cream: is a perfect choice to prepare for the up and coming season. And to accompany this lovely soup, a good choice would certainly be a sparkling wine.
Zucchini Quiche Lorraine and Emmental: made from pastry, bacon, zucchini, Emmental cheese, and onion, it is typical of French food. Don’t hesitate in pairing it with a young and fruity white wine.
Parmentier of foie: made of mashed potatoes and foie gras, can be accompanied by a port wine.
Desserts: two options of common desserts in France are the St. Honoré Cake (made of puff pastry base) or the classic French Cupcakes (also served as breakfast), accompanied by a sweet red wine.
Château La Vieille Cure 2006: a red wine from Canon-Fronsac produced with cabernet franc, cabernet sauvignon and merlot from the 2006 vintage and has an alcoholic strength of 14.00%.
Château Brown 2010: a red wine from the region of Pessac-Léognan based on petit verdot, merlot and cabernet sauvignon of 2010 and has an alcoholic content of 14%.