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Meal families
Cheeses
Raw mozzarella
Mozzarella : fresh and stretched-curd cheese made from buffalo milk.
> view pairingsSea fish
Blanquette of monkfish with saffron
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Saffron sauce : butter, crème fraîche, shallot, and fish stock.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
Cheeses
Extra aged Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.
Main meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsOffal and tripe
Sautéed veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.
Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
> view pairingsCooked meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.