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Pork
Black pudding with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsPoultry
Sautéed duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsPizza, Quiche, Tart and Pie
Pizza quattro formaggi
Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.
> view pairingsCheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Shellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsSheep and Goats
Roasted milk-fed lamb
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairingsCheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Sauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairingsDesserts
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsBeef
Frikandel
Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
> view pairings