Cheeses
Nakládaný hermelín
Czech Republic.
Cheese marinated in oil with garlic, herbs, spices, onions…
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Meal families
Desserts
Cherry merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Sheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Quadrello di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.
Sea fish
Sea bass with orange sauce
Spain. Valencia. Valencia.
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
Shellfish and Seafood
Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view pairingsPizza, Quiche, Tart and Pie
Quiche
Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.
Mushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSalads
Frisée-lardon salad
Salad with bacon topped with a poached egg and vinaigrette.
> view pairingsPoultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Crumbly Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.
Sheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsSheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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