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Meal families
Cold starters
Tzatziki
Greece. Turkey.
Mezze made with sheep’s or goat’s yogurt, mixed with cucumber, garlic, salt, olive oil, and sometimes lemon juice, dill, fennel, mint, and parsley.
Often served with pita bread and olives.
Always served cold.
Cheeses
Pecorino Toscano
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.
Pork
Pork leg slice with mojette beans
Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.
Others
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsCooked meats
Prosciutto di Parma
Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.
Sea fish
Turbot fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsSheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCheeses
Queso de Mahón-Menorca artesano semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.