Cheeses
Vacherin fribourgeois Classic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.
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Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.
Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsSheep and Goats
Pistache Saint-Gaudinoise
France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.
Cheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Pork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsOthers
Snail cassolette with chanterelle
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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