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Meal families
Sea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
> view pairingsPoultry
Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsCheeses
Torta del Casar
Spain. Extremadura.
Raw sheep's milk cheese curdled with wild thistle with a medium to very creamy texture and a semi-hard rind between yellow and ocher in color.
Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Main meals
Scallop sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsPoultry
Braised squab
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Canelé of Bordeaux
France. Nouvelle-Aquitaine. Gironde. Bordeaux.
Small cake from Bordeaux baked in a mold, originally made of copper, with a cylindrical shape and fluted edges, which gives it its name (from the Gascon word "canelat", meaning "gutter"). It has a soft and tender dough, flavored with rum and vanilla, and a thin, caramelized crust.
Sea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushrooms with shallots, parsley and white wine.
> view pairingsOthers
Barbecue
A meal, usually outdoors, where food is cooked on a grill or a spit.
> view pairingsCheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Sea fish
Salmon quenelles with a lemon sauce
Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.
> view pairingsMain meals
Potjevleesch
France. Hauts-de-France. Nord. Flanders.
Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.
Desserts
Walnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsDesserts
Berliner doughnut
Fried doughnuts filled with jam, marmalade, custard… topped with powdered sugar or granulated sugar.
> view pairingsCheeses
Malakoff
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.
Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.