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Warm starters
Spinach and ricotta pie
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Peach bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsSheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Veal
Veal tournedos with forestiere sauce
Tournedos: slice cut from the end portion of tenderloin.
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
Desserts
Apple crumble with spices
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Quicke’s Extra Mature
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 18 months.
Sea fish
Sea bass fillets whith a creamy sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Desserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsCheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.