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Eggs
Eggs mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsCheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.
Ripening : 12 to 24 months.
Shellfish and Seafood
Clam fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Caramel charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame paste) seasoned with garlic, salt, and lemon juice.
Served with olive oil.
Cheeses
Mascaré de Banon
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.
Cheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsCheeses
Fourme d’Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Beef
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Beef
Rump steak with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
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