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Meal families
Cheeses
Port Salut
France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.
Cheeses
Le Gruyère alpage
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Others
BLT sandwich
Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.
> view pairingsDesserts
Fruit zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsDesserts
Raspberry crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSalads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Warm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
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