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Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Malakoff
France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind younger than the Gournay cheese.
Sauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsPizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsSheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCold starters
Sea bass carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Cheddar
United Kingdom (Cheddar, Somerset).
Cow's milk cheese with pale yellow colour and strong flavour.
Available in soft, medium, hard and extra hard.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
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Comte vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.