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Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
Shellfish and Seafood
Bay scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.
Cheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from raw goat's milk.
Ripening : 2 weeks.
Cheeses
Andazul
Spain. Andalusia.
Blue cheese made from pasteurized goat's milk.
Ripening : 3 to 4 months.
Poultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Cheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.
Desserts
Mirabelle crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Shellfish and Seafood
Scallops skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsCheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.