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Ice cream and sorbets
Tutti-frutti ice cream bombe
Ice cream bomb : ice cream in a spherical or semi-spherical Ihape.
Vanilla and strawberry ice cream duo, served with candied fruit and fresh strawberries.
Cheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Pizza, Quiche, Tart and Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese made from raw sheep's, goat’s and cow's milk with a natural rind.
Ripening : 2 weeks.
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 pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Pleasant ridge reserve extra-aged
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 15 to 20 months.
Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.