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Cheeses
Nimble
United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.
Desserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
> view pairingsShellfish and Seafood
Imperial fried shrimp
Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.
> view pairingsCheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
Eggs
Scotch eggs
United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.
Desserts
Savarin with whipped cream
Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.
Desserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsPoultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
Salads
Museau vinaigrette
Pressed and sliced head cheese, served with a vinaigrette and accompanied by pickles, shallots or pearl onions.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsCheeses
Tomme de brebis Corse
France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.