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Meal families
Sea fish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
Appetizers
Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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Fiumorbù
France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.
Main meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsCheeses
Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Main meals
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
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Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Cold starters
Shrimp carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Kanterkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsGame birds
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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