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Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
Poultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Monkfish in red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsDesserts
Candied pineapple sable and fresh coriander
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsPoultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
> view pairingsCheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Game birds
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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