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Cheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairingsCheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Offal and tripe
Pork kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Milk fed lamb with polenta
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsShellfish and Seafood
Whelk tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsAppetizers
Fish tartare with lemon and herbs bites
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSea fish
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Cold starters
Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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