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Desserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsOffal and tripe
Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsSheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsOffal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Cheeses
Zamorano
Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.
Offal and tripe
Grilled merguez
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
> view pairingsCold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsPoultry
Grilled chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairings

