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Meal families
Sauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
> view pairingsDesserts
Cherry merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Cheeses
Grand Chimay
Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.
Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Shellfish and Seafood
Bay scallops with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Cheeses
Yorkshire Wensleydale
United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.
Cooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Sheep and Goats
Roast Pauillac lamb with rosemary
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsConsommé and Soup
Ajoblanco
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.
Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairings