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Meal families
Cheeses
Soumaintrain
France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.
Desserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Shellfish and Seafood
Scallop carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard raw cow's milk cheese.
Main meals
Potjevleesch
French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.
> view pairingsCheeses
Gaperon
France. Auvergne.
Pasteurized or unpasteurised soft-ripened cow's milk cheese with rind and flavored with cracked peppercorns and garlic.
Main meals
Spicy fondue
Gruyère cheese fondue with red and green peppers with chili pepper.
> view pairingsPoultry
Roasted capon with black truffle under the skin
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spring vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Pizza, Quiche, Tart and Pie
Bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.