Cheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Search a meal
All dishes:
Meal families
Eggs
Eggs mimosa
Hard boiled egg with the yolk (part) mixed with mayonnaise and herbs before being placed in the white, the rest of the egg yolk crumbled over (like mimosa).
> view pairingsSea fish
Salmon carpaccio with lime
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Ocooch Mountain
United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.
Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Sea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsBeef
Steak tartar
Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
> view pairingsCheeses
Oka ashed
Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.