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Meal families
Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
> view pairingsDesserts
Raspberry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsSea fish
Tuna in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsRabbit
Rabbit a la provençale
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCold starters
Sea bass carpaccio with dill
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Crater Lake Blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk.
Ripening : 90 days.
Main meals
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Cheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Cheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Cheeses
Parmigiano Reggiano
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.