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Cheeses
Gaperon
France. Auvergne-Rhône-Alpes. Allier.
Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.
Ancestor of Boursin cheese.
Veal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsConsommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Shellfish and Seafood
Tellines mariniere with herbs
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushromm risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSea fish
Sea bass fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Game animals
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view pairingsCheeses
La Sentinelle
Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Consommé and Soup
French onion soup gratinee
Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.
> view pairingsSea fish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Duck a l’orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairings