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Meal families
Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsWarm starters
Salmon puff pastry with a julienne of vegetables
Julienne : vegetables cut into batons.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsShellfish and Seafood
Shrimp nem
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Cheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Shellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsShellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.