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Cheeses
Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Pork
Grilled pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsCheeses
Coolea Plain
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.
Cooked meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Sheep and Goats
Roasted leg of lamb with porcini mushrooms
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Guacamole with prawn
Guacamole : preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsShellfish and Seafood
Scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsSheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Desserts
Raspberry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Warm starters
Lobster raviole with fresh cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsVeal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
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