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Cheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Cheeses
Rembrandt extra aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.
Cold starters
Black radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairingsSea fish
Sea bream with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsPoultry
Roasted squab and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsPork
Roast pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsDesserts
Peach crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCheeses
Bayley hazen blue
United States. Vermont.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 3 to 4 months.
Sea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsBeef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsCold starters
Salmon pâté with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Warm starters
Quenelles with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairings