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Cheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Sea fish
Citrus gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
> view pairingsOthers
Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
> view pairingsSauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Cheeses
Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Desserts
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsPork
Pork filet mignon with Maroilles sauce
Sauce made with Maroilles cheese and white wine.
> view pairingsDesserts
Chocolate and orange marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
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