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Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsBeef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Appetizers
Hot dog
Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).
> view pairingsDesserts
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsCheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Rabbit
Young rabbit fillet with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsCheeses
Big woods blue
United States. Minnesota.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 months.
Cheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view pairingsGame animals
Venison fillet with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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