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Cheeses
Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Poultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
> 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.
Cooked meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Poultry
Chicken supreme with maitre d’hotel butter
Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.
Cheeses
Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese made from raw sheep's, goat’s and/or cow's milk with a natural rind.
Cheeses
Manchego fresco
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.
Desserts
Fruit bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsPoultry
Roasted poultry with mushrooms
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
> view pairingsFreshwater fish
Trout with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsDesserts
Apple and banana crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
> view pairingsShellfish and Seafood
Squid a la nicoise
Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.
Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.


