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Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Cheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 5 to 10 months.
Cheeses
Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Dream weaver
United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Poultry
Chicken supreme with curry sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Curry sauce : velouté curry and cream.
Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Cheeses
Vendôme cendré
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Wrangeback
Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.
Sea fish
Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsVeal
Veal Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
> view pairingsShellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairings