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Cheeses
Citeaux
France. Bourgogne-Franche-Comté. Côte d'Or. Saint-Nicolas-lès-Cîteaux.
Pressed and uncooked cheese made from cow's milk.
Poultry
Chicken supreme with morels
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsCheeses
Cabécou de Livernon
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Game birds
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsVeal
Veal grenadine with chanterelle
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Zamorano
Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.
Sheep and Goats
Provençal-style sauteed lamb
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMain meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsSalads
Neapolitan style pasta salad
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.
> view pairings

