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Sheep and Goats
Baron of lamb with porcini mushrooms
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Ripening : 2 to 3 weeks.
Freshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
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Port Salut
France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.
Shellfish and Seafood
Roasted spiny lobster with sweet spicy butter
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 pairingsDesserts
Mirabelle plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSea fish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Sheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.
Desserts
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
> view pairingsVeal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
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Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.