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Cheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Poultry
Duck foie gras au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Poultry
Duck breast with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairingsSea fish
Rioja-style cod
Cod stew served with a sauce made from roasted red peppers and tomatoes.
> view pairingsVeal
Veal chop with bolognaise sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
> view pairingsSea fish
Grilled red mullet with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.
Sea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsSheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushromm risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Bay scallop tartare with lime and curry sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.
Cheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.