Pork
Pork shoulder with diable sauce
France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
All dishes:
Meal families
Cooked meats
Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened raw cow's milk cheese with a washed rind wrapped in strips of spruce.
Ripening : 2 months.
Freshwater fish
Supreme of pike-perch in a beurre blanc sauce
Suprême : fillets of fish.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Cooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Cheeses
Mt Tam
United States. California.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cold starters
Vegetables 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 pairingsCheeses
Toucy
France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.
Appetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.