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Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsCooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Sheep and Goats
Baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsCold starters
Sainte-Maure goat cheese and walnut 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 pairingsPoultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Sea fish
Sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsShellfish and Seafood
Bay scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsIce cream and sorbets
Iced nougatine parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSauces
Maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsSea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings