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Meal families
Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsBeef
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Pizza, Quiche, Tart and Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Desserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
> view pairingsCheeses
Pavé du Quercy
France. Occitania. Quercy.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Sea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
Rabbit
Rabbit a la provençale
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsMain meals
Berthoud
France. Auvergne-Rhône-Alpes. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or sliced, seasoned and and topped with white wine before being baked au gratin.
Served with jacket potatoes.
Cheeses
Rembrandt extra aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Ripening : 12 months.


