Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
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Cheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.
Cheeses
Schlossberger
Suisse. Bern.
Raw cow's milk hard cheese with a washed rind.
Ripening : 5 months.
Desserts
Eggs in snow with pink praline
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
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Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Lobster medallion en Bellevue
Bellevue: lobster meat slices placed in a row on the shell and served cold.
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