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Cheeses
Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Shellfish and Seafood
Razor shell with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsSheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Pizza, Quiche, Tart and Pie
Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
Main meals
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).
Desserts
Alsatian-style blueberry tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
> view pairingsMain meals
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsBeef
Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms
Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsPoultry
Sautéed chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairings