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Meal families
Cheeses
Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Others
Pan bagnat
Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.
> view pairingsSheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsFreshwater fish
Blanquette of zander
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Raspberry crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsDesserts
Coffee and chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsShellfish and Seafood
Bay scallop and grapefruit ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Desserts
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 pairingsCheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Pizza, Quiche, Tart and Pie
Two peppers pizza
Pizza with yellow and red bell peppers and mozzarella.
> view pairingsSauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairings