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Shellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsOffal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Desserts
Strawberry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Acapella
United States. California.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Cold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsSheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsCheeses
Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Desserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairings