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Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
Pork
Sweet and sour pork
Chine. Canton.
Pork dish made with small square-cut pieces, deep-fried and served in a sauce made from ketchup mixed with sugar or honey, soy sauce, rice vinegar, and sometimes pineapple, carrot, chopped onions, and/or pepper.
Poultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsPoultry
Roasted duckling à la goutte de sang
Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Salads
Dressed herring
Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.
> view pairingsBeef
Grisons dried beef
Switzerland. Graubünden.
Beef salted with spices and herbs then dried.
Appetizers
Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
> view pairingsSheep and Goats
Leg of lamb with tarbais beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Cabricharme
Belgium. Ardennes.
Soft-ripened cheese made from raw goat's milk with a washed rind.
Ripening : 6 weeks.
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairingsPoultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Peach marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairings