Cheeses
Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.
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Meal families
Offal and tripe
Veal kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsDesserts
Strawberry zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsFreshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsOthers
Snail cassolette with chanterelle
Cassolette : individual container for presenting a dish.
> view pairingsSauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsSauces
Mushroom sauce
Sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsSheep and Goats
Noisette of lamb with sweet spices
Noisette : small round piece of lean meat.
> view pairingsCheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.
Cheeses
Saint-Félicien
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Poultry
Chicken with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Cheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.