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Cheeses
Moses Sleeper
United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.
Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Coolea Extra Matured
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.
Pork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsDesserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Cold starters
Taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
Desserts
Fruit zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Sheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view pairingsCooked meats
Pata negra
Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.
This ham is sold with a black label.