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Cheeses
L’Ami du Chambertin
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.
Freshwater fish
Artic char with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsSea fish
Capon 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
Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsDesserts
Chocolate merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Sheep and Goats
Lamb noisette and mushrooms
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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