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Cooked meats
Andouillette with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Served hot.
Poultry
Guinea fowl with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsSauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsDesserts
Peach shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Sea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsGame birds
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsCheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Desserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsCheeses
Wabash Cannonball
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 7 to 10 days.
Sea fish
Cod with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsRabbit
Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Manchego fresco
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.
Cooked meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.