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Cheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsConsommé and Soup
Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
> view pairingsShellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsDesserts
Apple cinnamon turban
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Mushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsMain meals
Ganzeltopf
France. Grand Est. Alsace.
Dish of slow-cooked confit goose with mixed vegetables and white wine.
Poultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsDesserts
Raspberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairings