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Cheeses
Tasty Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 24 months.
Freshwater fish
Pike quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Cheeses
Dôme du Poitou cendré
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.
Main meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsCheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Freshwater fish
Pike and leek purée with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Desserts
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Desserts
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsDesserts
Apricot charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairings