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Cheeses
Sainte-Maure de Touraine
France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Cheeses
Coolea Plain
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 12 months.
Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Shellfish and Seafood
Oysters with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsPoultry
Chicken pannequet
Pannequet: pancake filled with a salty or sweet preparation.
> view pairingsFreshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
> view pairingsDesserts
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsCheeses
Tomme des Pyrénées
France. Pyrenees.
Cow's milk cheese covered in black wax or browned.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Sheep and Goats
Kid goat with garlic and parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsShellfish and Seafood
Scallop carpaccio with duck foie gras
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Cofee religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
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