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Desserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Poultry
Goose foie gras au torchon
Goose foie gras rolled and cooked in a cloth.
Served cold.
Desserts
Quince crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSea fish
Halibut ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsGame birds
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view pairingsCheeses
Bergues
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsWarm starters
Maroilles waffle
Waffle topped with thinly sliced Maroilles cheese.
Served with a green salad.
Main meals
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairings