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Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cheeses
Dream weaver
United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Desserts
Mandarin bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsWarm starters
Langoustine raviole with flat leaf parsley
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsShellfish and Seafood
Spiny lobster with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsCheeses
Pavé d’Auge
France. Normandy. Pays d'Auge.
Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsCheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Veal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Desserts
Chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.
Ripening : 45 days minimum.