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Sheep and Goats
Herb roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
St Gall Extra mature
Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSheep and Goats
Roasted shoulder of lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsCheeses
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.
Cooked meats
Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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