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Sheep and Goats
Roasted shoulder of lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsDesserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
> view pairingsCooked meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
Cheeses
Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
Cheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Main meals
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.
Poultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsMain meals
Langoustine sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsDesserts
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
> view pairingsShellfish and Seafood
Lobster with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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