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Sheep and Goats
Leg of lamb whith thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Pork
Diots with lentils
Diot : chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
> view pairingsFreshwater fish
Fish quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsSea fish
Sea bass fillets whith cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Devil’s food cake
Chocolate layer cake filled with chocolate cream and covered with chocolate icing.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view pairingsPoultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsPork
Welsh rarebit
United Kingdom. Wales.
Dish made with Cheddar, amber or brown beer on a slice of bread and ham, served with fries and salad.
Cheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 17 to 25 days.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairings