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Cheeses
Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.
Desserts
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view pairingsDesserts
Redcurrant vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Pizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsDesserts
Chocolate macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsWarm starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsWarm starters
Quenelles
Plain quenelle : durum wheat semolina or flour with butter, eggs, milk and/or water, and seasoning.
> view pairingsBeef
Tournedos Rossini with porcini mushrooms
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsMain meals
Mushroom and cabbage pierogi
Poland.
Pierogi : stuffed dumpling cooked in boiling water.
Served hot or cold.