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Meal families
Shellfish and Seafood
Lobster à l’américaine
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Main meals
Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
> view pairingsSheep and Goats
Roasted rack of lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Comté fruité
France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.
Cheeses
Imokilly Regato
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.
Cheeses
Moses Sleeper
United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.
Desserts
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
> view pairings