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Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
Beef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Desserts
Stollen
France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.
Cheeses
Brique du Forez
France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
L’amour de Nuits
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
Cheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Mushrooms, Vegetables, Pasta and Rice
Morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsSauces
Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
Others
Lamb and beef pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Pork
Catalan pork cheek
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Mushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
> view pairings