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Cheeses
Fleur d’Audresselles
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.
Ripening : 4 to 6 weeks.
Cooked meats
Cold buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsCheeses
Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.
Main meals
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
Desserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Desserts
Strawberries with whipped cream
Chantilly cream : whipped cream with sugar.
> view pairingsPork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsGame birds
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsBeef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsVeal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCold starters
Cold lobster bavarois
Cold starter with coral and lobster coulis in jelly.
> view pairingsSea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
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