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Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
Desserts
Biscuits roses de Reims charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsFreshwater fish
Blanquette of zander
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Extra aged Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.
Desserts
Coffee and chocolate charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsPoultry
Chicken with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsPizza, Quiche, Tart and Pie
Salted flan
Flan : eggs beaten into milk and flour, baked in the oven.
> view pairingsCooked meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sea fish
Tilapia ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsSea fish
Sea bass with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsBeef
Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairings