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Main meals
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
> view pairingsCold starters
Salmon tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
> view pairingsCheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsDesserts
Mango sable
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsPizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
> view pairingsCheeses
Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Cheeses
Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Cheeses
Brokkelkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.
Cheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.
Cheeses
Gratte-paille
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Offal and tripe
Lamb kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairings