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Brie de Montereau
France. Brie. Fontainebleau.
Soft-ripened cow's milk cheese with white mould rind.
Mushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
> view pairingsPoultry
Duck breast with poached pears and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Twig farm washed rind wheel
United States. Vermont.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with lees of cider.
Ripening : 2 to 3 months.
Pizza, Quiche, Tart and Pie
Puttanesca pizza
Pizza made with anchovies, capers, olives and peppers.
> view pairingsPoultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsOffal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsPoultry
Souvarov pigeon
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairings