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Desserts
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsSheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
> view pairingsCold starters
Pike mousse with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsGame animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsCheeses
Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
Mushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Asiago d’allevo
Italy. Trentino-Alto Adige.Pressed and cooked cheese made from cow's milk.
> view pairingsVeal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMain meals
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsCheeses
Brie de Montereau
France. Île-de-France. Seine-et-Marne. Fontainebleau.
Soft-ripened cow's milk cheese with a bloomy rind.
Sauces
Marinière sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairings