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Cheeses
Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.
Main meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairingsSheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCheeses
Bethmale
France. Occitania. Ariège. (Pyrénées ariégeoises)
Pressed and uncooked cheese made from cow's milk.
Cheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Main meals
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
> view pairingsMain meals
Morvandelle pote
Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsAppetizers
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsDesserts
Pineapple boat
Boat : a hollowed-out fruit or vegetable, filled and presented in the shape of a small boat.
> view pairingsSea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsCheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Sauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
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