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Cheeses
Muracciole
France. Corsica.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 4 weeks.
Sauces
Bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsCheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
Beef
Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view pairingsDesserts
Alsatian-style apple tart
Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.
> view pairingsShellfish and Seafood
Scallops cassolette with porcini mushrooms
Cassolette : individual container for presenting a dish.
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Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Pork
Portuguese-style pork roast
Oven-roasted pork with paprika, chicken stock, and white wine.
> view pairingsPizza, Quiche, Tart and Pie
Hawaiian pizza
Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.
> view pairingsAppetizers
Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
> view pairingsCold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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