All dishes:
Meal families
Desserts
Peach bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsShellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Desserts
Raspberry macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Cold starters
Salmon in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsOffal and tripe
Calf’s liver with persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSheep and Goats
Noisette of lamb and mushrooms
Noisette : small round piece of lean meat.
> view pairingsMain meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Sheep 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.
> view pairingsCooked meats
Duck terrine with orange
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Villageois
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.