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Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Game animals
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsSheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSea fish
Brill with dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairingsSea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsSauces
Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsCold starters
Crab mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairings