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Cheeses
Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.
Sea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsDesserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
> view pairingsVeal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
> view pairingsBeef
Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSea fish
Salmon carpaccio with lime
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsDesserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Poultry
Braised duck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMain meals
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsShellfish and Seafood
Bay scallops in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Veal
Sliced veal Zurich-style
Thin slices of veal with a reduced cream and veal stock sauce.
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