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Meal families
Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
> view pairingsAppetizers
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Cheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft-ripened cheese made goat’s milk with a natural rind.
Desserts
Crepe Suzette
Crêpe with a butter and caramel sauce, freshly squeezed tangerine or orange juice, orange zest, and Grand Marnier or Curaçao.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta with pistou sauce
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsCheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Desserts
Sticky toffee pudding
United Kingdom.
Sponge cake made with brown sugar and finely chopped dates, topped with caramel (brown sugar).
Served with custard, vanilla ice cream or single cream.
Desserts
Chocolate bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsOthers
Smørrebrød
Denmark.
Buttered slice of rye bread with one or more toppings (charcuterie, condiment, cheese, fish, etc).
Sea fish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSheep and Goats
Baron of lamb en croute with his own juice
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairings