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Cheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Cheeses
Claquebitou
France. Bourgogne-Franche-Comté.
Fresh cheese made from goat's milk.
Sea fish
Sea bass and smoked salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsMain meals
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.
Shellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsSalads
Piedmontese salad
France.
Potato salad with pickles, ham, egg, and tomatoes mixed with mayonnaise.
Desserts
Vanilla mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsBeef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSheep and Goats
Roast Pauillac lamb with rosemary
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsSalads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsSalads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
> view pairingsMain meals
Pike-perch matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairings