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Cheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Shellfish and Seafood
Shrimp raviole with langoustine
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Manchego fresco
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
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Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Cheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Poultry
Duck 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 pairingsShellfish and Seafood
Crayfish a la nage with a lemon sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Lemon sauce : butter, lemon, cream and mustard.