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Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Main meals
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsMain meals
Macaronade
France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.
Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsShellfish and Seafood
Scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsGame birds
Roast young partridge with porcini mushrooms
Young Partridge : under 8 months old.
> view pairingsSheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsWarm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsSheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.
> view pairings