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Meal families
Cheeses
Grand Chimay
Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.
Cheeses
Monsieur-Fromage
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Main 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.
Desserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsMain meals
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Ice cream and sorbets
Banana split
Frozen dessert traditionally made of a banana cut lengthwise, surrounding three scoops of ice cream (vanilla, chocolate, strawberry in France or three scoops of vanilla in Belgium), all topped with hot chocolate sauce and whipped cream.
> view pairings