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Cooked meats
Prosciutto di Parma
Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.
Sea fish
Salmon in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsGame birds
Roast young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.
Shellfish and Seafood
Scallops with lemon butter sauce
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsSea fish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo with porcini mushrooms
Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsCooked meats
Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
Sheep and Goats
Champvallon style lamb chops
Champvallon : baked between two layers of potatoes with poultry broth.
> view pairingsDesserts
Walnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairings