Cheeses
Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Semi-hard cow's milk cheese.
All dishes:
Meal families
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Shellfish and Seafood
Scallops skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
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Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cheeses
Délice de Bourgogne
France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Poultry
Duck breast with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
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Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk and cow's cream with a bloomy rind.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Teriyaki chicken
Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Vinaigrette and fresh cream sauce : fresh cream, vinegar, pepper.
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