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Cheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.
Desserts
Pear zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsSheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Asiago pressato
Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.
Salads
Tomato bocconcini salad
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
> view pairingsEggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Mushrooms, Vegetables, Pasta and Rice
Risotto alla milanese
Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onions, white wine, and saffron.
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairings