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Poultry
Roasted young guinea fowl with perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsSheep and Goats
Braised lamb chops with rosemary
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Sea fish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Pineapple and mango vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsDesserts
Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Dry Jack Monterey
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 7 months minimum.
Sea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
> view pairingsPizza, Quiche, Tart and Pie
Fouace angevine
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with pork rillettes.
Freshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairings