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Desserts
Candied chestnut vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsMain meals
Fish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.
Warm starters
White truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSheep and Goats
Roast knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsFruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsSauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
> view pairingsMain meals
Tuna sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Sheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Pavé de Calais
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.
Warm starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairings