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Pizza, Quiche, Tart and Pie
Perigord-style tart with porcini mushrooms and duck gizzards
> view pairingsPoultry
Roasted duck with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsCheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Cooked meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Desserts
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view pairingsCheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Sea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
> view pairingsCheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Cooked meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
> view pairingsCheeses
Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.