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Cooked meats
Lorraine paté with garden salad
France. Grand Est. Meurthe-et-Moselle. Baccarat.
Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.
Served hot.
Desserts
Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
> view pairingsMain meals
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Chocolate and morello cherry shortcake
United Kingdom.
Shortcake : small dry cake topped with a layer of fruit, syrup, and whipped cream.
Sea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsOffal and tripe
Veal kidney with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
> view pairingsDesserts
Apricot bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsPoultry
Sautéed duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Brokkelkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : over 24 months.
Cheeses
Cabrales
Spain. Asturias.
Blue cheese made from raw cow's milk or a blend of two or three types of milk (cow, sheep, and goat), with a blue-green veined paste.
Ripening : 3 to 6 months.
Desserts
Cherry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsCheeses
Taupinière du Poitou
France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.