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Cheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Desserts
Pear ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with pear, and topped with a layer of marzipan (typically green).
> view pairingsMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsSheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Cold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsShellfish and Seafood
Scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsRabbit
Rabbit a la provençale
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Pineapple boat
Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.
> view pairingsSea fish
Baked sea bream with Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsDesserts
Black and red fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed peppers
Prefer a pairing based on the stuffing.
> view pairings