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Pork
Grilled marinated pork chop
Marinated pork with garlic, oregano, paprika, and salt.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.
Poultry
Pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsMain meals
Vegetable tajine
Stew of vegetables based on : eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
> view pairingsCheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Salads
Frisée salad with lardons and poached eggs
Frisée salad with bacon, a poached egg, and vinaigrette.
> view pairingsCheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsSheep and Goats
Roasted rack of lamb with Pont-Neuf potatoes
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsMain meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view pairingsPoultry
Chicken supreme with morels and vin jaune sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Offal and tripe
Veal kidney with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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