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Cheeses
Patachouffe
Belgium.
Pressed and uncooked cheese made from cow's milk with a beer-washed rind.
Desserts
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
> view pairingsSea fish
Salmon tartare with sesame oil
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsFreshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Game birds
Roast quail with Griottines
Griottines : cherries macerated in a kirsch liqueur.
> view pairingsDesserts
Banana, raisin and rum 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 pairingsPizza, Quiche, Tart and Pie
Perigord-style tart with porcini mushrooms and duck gizzards
> view pairingsOthers
Burgundy snails in cassolette
Cassolette : individual container for presenting a dish.
Snails with parsley butter (butter, garlic, and parsley mixed).
Desserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
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.
Main meals
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairings