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Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
Shellfish and Seafood
Lobster a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
> view pairingsSheep and Goats
Spicy lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsCheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Offal and tripe
Braised veal sweetbreads with morels
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSea fish
Pavé of salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Dorset
United States. Vermont.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Cheeses
Foxglove
United States. Indiana.
Double cream soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 1 to 3 months.
Sauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
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