Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Cheeses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Sea fish
Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.
> view pairingsVeal
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSea fish
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsCheeses
United States. Oregon.
Soft pasteurized goat’s milk cheese with an orange line of paprika in the middle and a natural rind covered with culinary vegetable ash.
Ripening : 3 weeks.
Freshwater fish
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsDesserts
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsDesserts
Cake in shape of a sphere made of two meringues welded with chocolate buttercream and covered with chocolate chips.
> view pairingsCooked meats
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
United States. Oregon.
Soft-ripened pasteurized goat's milk cheese with natural rind.
Ripening : 3 weeks.
Poultry
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsMain meals
Dish based on reblochon with potatoes, bacon and sometimes onion.
> view pairings