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Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view pairingsDesserts
Rabote picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.
Sea fish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOffal and tripe
Braised veal sweetbreads with endive fondue
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
Sea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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L’amour de Nuits
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.
Sauces
Cumberland sauce
United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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