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Meal families
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Cheeses
Queso de Mahón-Menorca artesano tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.
Desserts
Stollen
France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.
Sea fish
Salmon carpaccio with lime
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Coolea with cumin seed
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.
Sea fish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsBeef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Desserts
Red berry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Eggs in snow with pink pralines
Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsCheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Shellfish and Seafood
Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Shellfish and Seafood
Blanquette of scallops with Noilly Prat
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.
Noilly Prat : vermouth with notes of chamomile and coriander.