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Desserts
Far breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Sea fish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Whelks with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsCold starters
Seafood with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsVeal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.
Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.
Cheeses
Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
Cheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Main meals
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view pairings