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Meal families
Sea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsWarm starters
Spinach and ricotta tart
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsCheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.
Veal
Amourettes with morel mushrooms and potatoes
Amourettes : fritters of animals testicules.
> view pairingsOffal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Shellfish and Seafood
Lobster salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsSheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Poached peaches in white wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsBeef
Rump steak with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsCheeses
Dôme du Poitou cendré
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.