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Warm starters
Bouchée à la reine
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).
Sheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Pizza, Quiche, Tart and Pie
Two peppers pizza
Pizza with yellow and red bell peppers and mozzarella.
> view pairingsDesserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsPoultry
Poultry with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.
Mushrooms, Vegetables, Pasta and Rice
Vegetable pannequet with fresh herbs
Pannequet : crepe filled with a savory or sweet filling.
> view pairingsSalads
Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and cider vinegar dressing.
> view pairingsCheeses
Verano
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.
Poultry
Salt-crusted poultry
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsPoultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsShellfish and Seafood
Lobster fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view pairingsCheeses
Tres leches
Spain. Asturias.
Pressed and uncooked cheese made from pasteurized sheep’s, goat’s, and cow’s milk with a virgin olive oil washed rind.
Ripening : 6 months.
Sea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairings

