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Desserts
Citrus gratin
Citrus gratin : orange, grapefruit, crème fraîche, egg, vanilla.
> view pairingsSea fish
Turbot with Champagne zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed peppers
Prefer a pairing based on the stuffing.
> view pairingsCooked meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Poultry
Guinea fowl with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsPork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.
Main meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
> view pairingsCheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Poultry
Chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsPork
Diots with red wine
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsCheeses
Extra aged Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.