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Meal families
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé
Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Green asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Cold starters
Crab aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCold starters
Black radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view pairingsMain meals
Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
> view pairingsMain meals
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
Desserts
Pineapple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.
Cheeses
Nakládaný hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.
Salads
Langoustines salad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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