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Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Game birds
Salmi of pheasant
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsSea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Imokilly Regato
Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.
Desserts
Chocolate pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Desserts
Strawberry zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsVeal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Cheeses
Schlossberger
Suisse. Bern.
Raw cow's milk hard cheese with a washed rind.
Ripening : 5 months.