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Cheeses
Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPoultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Desserts
Rhubarb pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.
Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Langoustine risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
Cheeses
Stichelton
United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.