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Cheeses
Andazul
Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.
Main meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsOthers
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
Desserts
Caramel charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Provençal grilled sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsGame animals
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsSalads
Waldorf salad
Julienned apple and celery salad with walnuts and a mayonnaise dressing.
> view pairingsBeef
Beef tournedos with green peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Sea fish
Red mullet with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSauces
Black butter sauce
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsSheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
> view pairingsPizza, Quiche, Tart and Pie
Salted flan
Flan : eggs beaten into milk and flour, baked in the oven.
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