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Desserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsPork
Pork filet mignon with Maroilles sauce
Sauce made with Maroilles cheese and white wine.
> view pairingsCheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.
Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsBeef
Beef cheek daube with red wine and braised endives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Cheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.
Cheeses
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
Sea fish
Grilled tuna steak with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsDesserts
Saint-Honoré
Puff pastry or shortcrust base topped with choux pastry before baking, then covered with pastry cream and small cream-filled choux puffs glazed with caramel around the edges.
The center of the cake is filled with whipped cream or a Chiboust cream (pastry cream mixed with Italian meringue).
Desserts
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
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