Cheeses
Dubliner vintage
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
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Meal families
Freshwater fish
Pike fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsCheeses
Gubbeen
Ireland. Cork.
Soft-ripened pasteurized cow's milk cheese with a washed pink and white rind.
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSea fish
Salmon carpaccio with herbs
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsPoultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Cheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.