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Meal families
Shellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Vacherin fribourgeois Classic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 9 to 12 weeks.
Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Poultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
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Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
Desserts
Fontainebleau with strawberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
> view pairingsSea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Moses Sleeper
United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.
Cold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Mushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.