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Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Sheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCooked meats
Andouille de Vire with cider sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.
Sheep and Goats
Grilled lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsGame animals
Bordeaux style wild boar
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsPizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsPork
Grilled pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsDesserts
Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSea fish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
> view pairingsSea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Queso de Mahón-Menorca tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk with white paste.
Ripening : 21 to 60 days.
Cheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.