Sheep and Goats
Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view pairingsSheep and Goats
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view pairingsSea fish
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSheep and Goats
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsCheeses
Spain. Balearic Islands. Minorca.
Semi-soft cow's milk cheese.
Sauces
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsShellfish and Seafood
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsPizza, Quiche, Tart and Pie
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Shellfish and Seafood
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsMain meals
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).