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Sheep and Goats
Mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMain meals
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
> view pairingsSea fish
Sea bass and smoked salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Apricot mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsCheeses
Manchego curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.
Warm starters
Spinach and ricotta tart
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsCheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 16 to 20 months.