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Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Sheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.
> view pairingsSauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsCheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Sauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsAppetizers
Poivrade artichokes with olive oil
Raw vegetables soaked with seasoned olive oil.
> view pairingsPork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsSheep and Goats
Milk fed lamb with ceps
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.