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Pork
Black pudding with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsOffal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Pizza, Quiche, Tart and Pie
Pizza quattro formaggi
Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.
> view pairingsCooked meats
Goose paté with goose foie gras and black truffle
Served cold or at room temperature.
> view pairingsCheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cheeses
Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Sea fish
Pavé of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsConsommé and Soup
Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
Sea fish
Lox
Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.
> view pairingsSheep and Goats
Milk-fed lamb with potato gratin and morels
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsSauces
Dieppoise sauce
Dieppoise sauce : A Normandy-style sauce (béchamel with added fresh cream) enriched with mussel or oyster cooking juice.
> view pairings