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Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Shellfish and Seafood
Steamed mussels with pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsSauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsPoultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Wabash Cannonball
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.
Cheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Tourtière du lac Saint-Jean
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSheep and Goats
Roast Pauillac lamb with rosemary
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsPoultry
Supreme of fattened chicken with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.