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Sheep and Goats
Salt-crusted lamb with broad beans
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsMain meals
Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.
> view pairingsCheeses
Hidden Falls
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.
Others
Jambon-fromage
France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.
Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
Sauces
Supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsSea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Sheep and Goats
Shoulder of lamb in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairings