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Cheeses
Twig farm washed rind wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCooked meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view pairingsAppetizers
Hot dog
Elongated bread stuffed with a cooked sausage and a seasoning (chutney, ketchup, mustard, onion, etc.).
> view pairingsPoultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsShellfish and Seafood
Squid a la nicoise
Squid cut into thin slices and baked with tomato sauce and herbes de Provence.
Served with potatoes or rice.
Cheeses
Tomme de brebis Corse
France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.
Sea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice added, and optionally pepper or chili.
> view pairingsDesserts
Baerewecke
France. Grand Est. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Cold starters
Shrimp 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 pairingsSea fish
Provençal style shad
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
> view pairingsPoultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsVeal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
> view pairings