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Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Cooked meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
> view pairingsDesserts
Raspberry with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Cheeses
L’Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOthers
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Mushrooms, Vegetables, Pasta and Rice
Red mullet risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Buttermilk blue
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.
Cheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
> view pairings