Cheeses
Twig farm washed rind wheel
United States. Vermont.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with lees of cider.
Ripening : 2 to 3 months.
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Cheeses
Caerphilly
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with white hard pressed paste and a natural white rind.
Poultry
Turkey cutlet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsShellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsFreshwater fish
Trout with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsShellfish and Seafood
Mussels in pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsAppetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Pavé du Nord jeune
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.
Main meals
Reblochonnade
Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.
> view pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsSea fish
Roasted sea bass with artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
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