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Warm starters
Spinach and ricotta pie
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsGame birds
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsCheeses
Pavé de Calais
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.
Poultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Sauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsCheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Consommé and Soup
Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Mushrooms, Vegetables, Pasta and Rice
Stuffed peppers
Prefer a pairing based on the stuffing.
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