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Sauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.
Sea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
Pork
Moo shu pork
Northern China.
Sliced pork mixed with small pieces of omelette, wheat noodles, onions, toasted sesame seeds, and optionally black mushrooms and bamboo shoots, seasoned with peanut oil.
Cheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.
Cheeses
Fiscalini bandaged Cheddar
United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsSheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Sea fish
Sea bream carpaccio with lemon
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.