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Cheeses
Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Cheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Sea fish
Sole fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view pairingsDesserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Pork
Braised pork chop
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
Sea fish
Skate with black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsCheeses
Charolais
France. Bourgogne-Franche-Comté.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Shellfish and Seafood
Lobster fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsGame animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsMain meals
Asparagus and langoustine raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsShellfish and Seafood
Blanquette of scallops with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.