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Cheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.
Poultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSea fish
Monkfish tail with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOffal and tripe
Lamb kidneys and white wine
Kidneys pan-fried in oil and braised in wine.
> view pairingsCheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
Sheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsFreshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsOthers
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsFreshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairingsSheep and Goats
Leg of lamb with forty cloves of garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Shellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsCheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.
Desserts
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.