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Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsShellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsCheeses
Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce à base de basilic pilé, d'ail et d'huile d'olive.
Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPoultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsBeef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsSea fish
Blanquette of salmon
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 3 months.
Sea fish
Sole fillets bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsCheeses
Dôme du Poitou
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.