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Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsShellfish and Seafood
Provençal scallops
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Monterey Jack
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.
Cheeses
Extra Mature Clothbound Cheddar
United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.
Mushrooms, Vegetables, Pasta and Rice
Provençal eggplants
Eggplant with garlic, onion, parsley, tomato…
> view pairingsMain meals
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Shakshouka
Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.
Cheeses
Le Gruyère bio classique
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 6 to 9 months.
Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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