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Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.
Game animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsBeef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPizza, Quiche, Tart and Pie
Sicilian pizza
Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).
> view pairingsCheeses
Romans
France. Auvergne-Rhône-Alpes. Drôme. Romans-sur-Isère.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : a demi-glace (a reduced sauce made from brown stock) enriched with Port wine.
> view pairingsSea fish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsDesserts
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).