Sea fish
Roasted darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
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Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Sheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Pork
Grilled pig’s trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsPizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Sheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Lobster fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Bay scallop in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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Creamy Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.