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Poultry
Duck aiguillette with cherry
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSalads
Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
> view pairingsCheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.
Sea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsRabbit
Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsSauces
Cumberland sauce
United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view pairingsMain meals
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Grilled red mullet with an anchovy butter
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairings