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Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
Others
Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
> view pairingsBeef
Grilled rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
> view pairingsDesserts
Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
> view pairingsDesserts
Citrus gratin
Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.
> view pairingsDesserts
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsMain meals
Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
> view pairingsDesserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
> view pairingsShellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Shellfish and Seafood
Marinated bay scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Sautéed scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairings

