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Cheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Veal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
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Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
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Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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Chaumes
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Cheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
Sheep and Goats
Salt-crusted lamb
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairingsDesserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.