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Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view pairingsDesserts
Apple bourdaloue
Apple and frangipane pie sprinkled with crushed macaroons.
> view pairingsShellfish and Seafood
Bay scallops and clams cassolette with curry
Cassolette : individual container for presenting a dish.
> view pairingsSauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsDesserts
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
> view pairingsBeef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Shellfish and Seafood
Spiny lobster medallion Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
> view pairingsWarm starters
Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.
Sauces
Cumberland sauce
United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.