Salads
Mesclun with goat cheese
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
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Meal families
Poultry
Chicken with Comté sauce
Comté sauce : grated Comté with white wine, fresh cream and shallots.
> view pairingsSauces
Bretonne sauce
Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.
> view pairingsPork
Pork fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Cheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCooked meats
Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
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Sawtooth
United States. Washington.
Semi-soft raw cow's milk cheese with a washed rind.
Ripening : 60 to 75 days.
Desserts
Profiteroles
Small pastry stuffed with custard or vanilla ice cream often accompanied with whipped cream.
> view pairingsCheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.
Warm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.