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Veal
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Cheeses
Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
Sea fish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsWarm starters
Spinach and ricotta raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Cheeses
Saingorlon
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue cheese made from pasteurized cow's milk.
Cooked meats
Grilled andouillette with shallots skewers
Andouillette cooked with dry white wine, butter, and shallots.
> view pairingsShellfish and Seafood
Cockles and scallops cassolette
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Tuna sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairings

