Cheeses
Ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCheeses
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsDesserts
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsSheep and Goats
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsBeef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsVeal
Two veal escalopes around bacon or ham and melted cheese.
> view pairingsPoultry
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsPizza, Quiche, Tart and Pie
Onion tart with diced bacon, cream and caraway seeds.
> view pairingsRabbit
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPoultry
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Salads
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsBeef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.