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Desserts
Pear marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsSea fish
Sole with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsDesserts
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
> view pairingsCheeses
Monsieur-Fromage
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Desserts
Apple and plum 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 pairingsMain meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view pairingsWarm starters
Seafood vol-au-vent
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
> view pairingsCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Sea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.