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Poultry
Poultry with Comté sauce
Comté sauce : grated Comté cheese with white wine, crème fraîche, and shallot.
> view pairingsCheeses
Queso de Mahón-Menorca artesano semicurado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, ranging in color from straw yellow to orange.
Ripening : 2 to 5 months.
Sauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
> view pairingsSheep and Goats
Knuckle of lamb confit with rosemary honey
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsShellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsMain meals
Spicy fondue
Fondue made with Gruyère, red and green bell peppers, and chili pepper.
> view pairingsCheeses
Queso de Mahón-Menorca artesano tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.
Desserts
Red fruits in 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 pairingsPork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsWarm starters
Spanakopita
Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.