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Poultry
Roasted duck with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsGame birds
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsDesserts
Caramelized pears mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsBeef
Rump steak with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsCheeses
Great hill blue
United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.
Poultry
Duck in a salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCheeses
Mature Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.
Sauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view pairingsPoultry
Squab salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Mozzarella di Bufala Campana
Italy. Campania.
Fresh and stretched-curd cheese made from buffalo milk.
Mushrooms, Vegetables, Pasta and Rice
Morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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