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Cheeses
Beenleigh Blue
United Kingdom. Devon.
Blue cheese made from pasteurized sheep's milk.
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsMain meals
Mushroom fondue
Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.
> view pairingsMain meals
Hochepot stew
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Sheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
> view pairingsPoultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Main meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
Cheeses
Coolea Extra Matured
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.
Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Cheeses
Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.