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Cooked meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sauces
Maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsBeef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view pairingsDesserts
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsShellfish and Seafood
Lobster à la parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
> view pairingsCheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
Desserts
Cherries Jubilee
Cherries poached in a light syrup and then flambéed with kirsch.
> view pairingsShellfish and Seafood
Lobster Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.