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Meal families
Veal
Roman-style saltimbocca
Saltimbocca : thinly sliced veal escalope layered with prosciutto crudo and sage leaf, secured with a toothpick and cooked in butter with white wine added at the end.
> view pairingsIce cream and sorbets
Mandarin and passion fruit trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsDesserts
Raspberry zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsCheeses
Roth Private Reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.
Desserts
Pineapple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
Cheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsShellfish and Seafood
Lobster with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsSheep and Goats
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.