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Meal families
Sauces
Poivrade sauce
mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsDesserts
Cofee religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
> view pairingsCheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Sheep and Goats
Seven-hour lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsDesserts
Baklava
Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).
Cheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Cheeses
Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Desserts
Douillon à la pomme
Francia. Normandy.
Cored apple stuffed with granulated sugar with a teaspoon of Calvados and butter or jam for the children, baked in a shortcrust or puff pastry.
Main meals
Koftas
Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view pairingsVeal
Veal tenderloin with vin jaune
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Shellfish and Seafood
Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.