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Meal families
Sauces
Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
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Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Pork
Diots with cabbage
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsPoultry
Chicken wings with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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Smokey blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.
Sheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
> view pairingsCold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
Cooked meats
Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
Sauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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