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Meal families
Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
> view pairingsCheeses
Alex
Germany. Allgäu.
Pressed and uncooked cheese made from raw cow's milk with a washed rind (infused with a special blend of herbs and elderflowers).
Ripening : 7 months.
Cheeses
Bête-À-Séguin
Canada. Quebec. Isle-aux-Grues.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cheese made from cow's milk with a beer-washed rind (Scotch ale).
Cheeses
Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Sheep and Goats
Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsCooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Pork
Saucisse de Morteau
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.
Shellfish and Seafood
Scallop fricassee with fresh cream
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).